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Gurdeep Loyal’s quick and easy recipe for Turkish lamb and hot pepper paccheri | Food | The Guardian
A spicy Turkish dish with big flavours and big pasta, all topped with garlicky yoghurt sauce
Rezept
Zubereitungszeit ca. 35 MinutenVorbereitung ca. 10 MinutenKochzeit ca. 25 Minuten
Zutaten:
- 1tbsp olive oil
- 1 large red onion peeled and diced
- Fine salt
- 500g lamb mince
- 2tsp cumin seeds crushed
- 6 garlic cloves peeled and crushed
- 4tbsp acı biber salçası (hot Turkish pepper paste )
- 3tbsp tomato puree
- 1tsp dried mint
- Sugar
- 400g paccheri
- 200g natural yoghurt
- 1 Finely grated zest and juice of large unwaxed lemon
- 50g unsalted butter
- 1tsp pul biber or chilli flakes
- 1tsp sumac
- 15g fresh dill leaves finely chopped
Arbeitsschritte:
- Pour the olive oil into a wide, deep frying pan, then add the onion and a quarter-teaspoon of salt, and saute for four minutes.
- Add the lamb mince, cumin and four of the crushed garlic cloves, and cook for six to seven minutes, until the meat is just beginning to brown.
- Add the hot pepper paste, tomato puree, dried mint, a teaspoon of fine salt and a generous pinch of sugar, and cook for two minutes.
- Pour in 250ml water, turn down the heat to medium-low and simmer gently for 10 minutes.
- Meanwhile, cook the pasta in salted boiling water according to the packet instructions, then drain.
- In a small bowl, mix the yoghurt with the remaining two crushed garlic cloves and the lemon zest.
- Melt the butter in a small frying pan and cook for three to four minutes, until it just begins to tint brown.
- Stir in the pul biber and sumac, then take off the heat.
- Stir most of the lemon juice and most of the dill into the lamb sauce, then add the drained pasta and mix well to coat.
- Swirl over the garlic yoghurt, followed by the sumac butter, garnish with more dill and another squeeze of lemon, and serve straight from the pan.
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