Place a large skillet over medium-high heat and add in the lamb. Break apart meat into very small crumbles.

Season the meat by sprinkling the salt, freshly ground black pepper, sweet paprika, garlic powder, onion powder and curry powder evenly over the meat and continuing to brown and caramelize the meat.

Add in the diced onion and stir well to incorporate into the meat mixture. Cook the meat, stirring occasionally, until the onions are soft and the meat is golden brown, about 15 minutes.

Remove from heat and cover to keep the meat warm until you are ready to serve.

Start cooking the pasta while the meat is cooking by placing a large pot of salted water over high heat and bring to a boil. Cook the pasta until al dente, according to the directions on the package, then drain and return to the pot.

Make the garlic yogurt sauce by adding the yogurt, grated garlic and salt to a medium bowl and stir together until well combined. Taste and add more salt or garlic to taste.

To make the butter sauce place a small saucepan over medium heat and once the butter melts, gently whisk in the paprika until smooth and allow it to cook for 30 seconds more then remove from the heat.

To serve start by adding the warm pasta to serving bowls, then top with the garlic yogurt sauce, warm lamb, then some halved tomatoes plus a little parsley and dill to your liking.

Finish the bowls off with a drizzle of the paprika butter.

Enjoy!