Pasta in garlicky yogurt, topped with spiced browned beef and a sizzling paprika-chili butter, inspired by Turkish manti. This tandoori version is finished with kashmiri chili powder and garam masala. Ready in about 35 minutes.
Prep 10 min Cook 25 min Serves 4 Easy
Ingredients
🧀Yogurt1 cup
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1/2 tsp
🧀Butter3 tbsp
🧅Onion1, finely chopped
🧄Garlic2 cloves, grated
🍗Ground Beef250 g
🍅Tomato Paste1 tbsp
🌶️Paprika1 tsp
🌾Pasta Shells300 g
Optional extras
🌶️Urfa Pepper Flakes1 tsp
🌿Dried Mint1 tsp
Instructions
1
Brown the beef with onion, stir in tomato paste and season.
2
Cook the pasta until al dente.
3
Mix yogurt with garlic and a pinch of salt.
4
Melt butter with paprika, pepper flakes and mint until sizzling.
5
Spoon garlic yogurt over the pasta, top with beef and drizzle with the spiced butter.
6
Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.
Chef's tip
Keep the yogurt at room temperature so it doesn't chill the hot pasta.
