Ingredients
- 300g of minced beef
- 2 chopped onions
- 100g pine nuts
- 100g of shaved almond
- 500g of full fat yogurt
- 500g pasta (butternut squash spirals steamed for 3-5 minutes)
- 1/4tsp crushed garlic
- 1tsp paprika
- 1/4 tsp of Aleppo pepper
- salt
Method
In a medium sized pot add organic sunflower oil and add chopped onions. Fry until translucent. Add turmeric, paprika and Aleppo pepper. Add minced beef and fry until browned then add all spice and salt.
In a small frying pan add 1 tsp of sunflower oil. When hot add pine nuts and bring the heat to simmer. Fry until pine nuts are golden colour and set aside. Repeat the same for the almonds and set aside.
In a glass bowl add yogurt and garlic and salt and mix.
In a large pot bring water to a boil, add salt and 1 tbsp of olive oil. Cook spaghetti until al dente and drain.
Place pasta in a shallow dish mix with the yogurt. Add the minced beef on a top layer over the pasta yogurt sauce. Sprinkle the pine nuts and almonds and serve immediately.