Kıymalı Garavolli
Directions
- 1Add olive oil to a pan on a medium heat and add the finely chopped onions. Soften them until they look light golden brown in colour.
- 2Add the cumin and paprika, then stir through the tomato purée.
- 3Add the mince to the pan and stir well. Add the salt and pepper and brown the mince for 4-5 minutes.
- 4Add the conchiglie pasta to the pan, stir well, add the stock and bay leaves.
- 5Bring to the boil, stir gently, then simmer on a medium heat for 10-12 minutes.
- 6To make the chilli butter, melt the butter first, then add olive oil. When it starts to sizzle, add the Turkish sweet red pepper paste, then pul biber and dried mint, stir well and take off the heat.
- 7Dress the cooked pasta with finely grated hellim and dried mint, garlic yoghurt, chilli butter.
Ingredients
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 2 tbsp tomato purée
- 1 tsp sea salt
- 1 tsp black pepper
- 2 bay leaves
- 2 cloves garlic
- 1 cup thick set natural yoghurt
- 1 pinch sea salt flakes
- 1 tbsp extra virgin olive oil
- 25 g unsalted butter
- 1 tbsp tatlı biber salçası (Turkish sweet red pepper paste)
- 1 tsp dried mint
- 1 tsp pul biber (Turkish pepper flakes/Aleppo pepper)
- 500 g lamb mince
- 250 g conchiglie pasta
- 100 g hellim (finely grated)
- 2 onion
Equipment
panwooden spoongrater
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