Crispy Lamb Pasta Sheets with Garlicky Yogurt

Heat olive oil in a large skillet over high heat.

Add lamb with plenty of salt and cook for about 15 minutes, stirring occasionally, until crispy.

Remove lamb and set aside.

Reduce heat to medium and melt butter in the same pan.

Add onion with a pinch of salt and cook for 6 to 8 minutes until golden.

Cut pasta sheets into triangles and boil for 1 to 2 minutes until tender.

Reserve some pasta water, drain, and toss with a drizzle of olive oil.

Stir yogurt with the crushed garlic and a pinch of salt.

Add chopped garlic to the onions and cook for 1 minute until fragrant.

Return lamb to the pan and stir in turmeric and black pepper.

Add tomato puree and 100 ml pasta water and mix until glossy.

Season to taste, adding more pasta water if needed.

Divide pasta between bowls and top with the lamb.

Dollop over the yogurt and scatter dill and Turkish pepper flakes.