Spiced beef & garlic yogurt pasta
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners when I want something that feels fancy but comes together in under forty minutes. The spiced beef gets layered with garlicky yogurt and wilted swiss chard for a comforting pasta bake that honestly tastes like you spent way more time in the kitchen than you actually did. Swiss chard is packed with iron and vitamins, so you're getting real nutrition alongside the incredible warm spices. What I love most is how budget friendly it is and how few dishes you'll have to wash at the end of the night.
Ella x
Ingredients
- 1½ tbspolive oil
- ½ tbspcumin(cumin seeds, roughly crushed)
- ½ tbsppul biber
- 1onion(onion, finely sliced)
- 200 gramsswiss chard(Swiss chard, stems chopped, leaves shredded)
- 400 gramsmince(Aberdeen Angus beef lean mince 5% fat)
- 250 gramsyogurt(0% fat Greek-style natural yogurt)
- 1garlic clove(clove garlic, crushed)
- 20 gramsdill(pack dill, finely chopped)
- 300 gramslasagne sheets(fresh lasagne sheets, each sliced into 4 triangles)
Detail level
Instructions
- 1
Heat the oil in a large frying pan and add the cumin and pul biber. Fry for 1 minute, then add the onion and fry for 8-10 minutes, until starting to colour. Add the chard stalks, stir fry for 2 minutes more, then increase the heat and add the beef mince. Season, then break it up with a wooden spoon. Fry, stirring occasionally, for 10 minutes until well browned, the juices run clear and there is no pink meat. Stir through the chard leaves, until wilted.
- 2
Meanwhile, boil the kettle for the pasta. Mix the yogurt, garlic and most of the dill together, then season and set aside.
- 3
Cook the lasagne in a large pan of salted boiling water for 3-4 minutes, or until tender, then drain and return to the pan. Off the heat, stir through the yogurt sauce. Divide between 4 plates and top with the beef and extra dill to serve.
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