Step 1
Heat the oil in a large non-stick frying pan over high heat. Add the onion and garlic, season with salt and cook for 4 minutes, or until they start to colour.
Step 2
Add the mince and cook for 8 minutes, breaking it up in the pan with the back of a spoon. Add the tomato, 1 tablespoon of the sumac, ½ teaspoon of the dried mint, and ½ cup water. Bring to a simmer and cook for 10 minutes.
Step 3
Meanwhile, cook the pasta in boiling salted water for 6-8 minutes, or until al dente. Drain. Add the pasta to the pan with the meat sauce and toss to coat.
Step 4
Combine the yoghurt and lemon juice, then fold them through the pasta. Adding lemon juice helps stabilise the proteins in yoghurt so it won’t curdle when you add it to a hot dish.
Step 5
Heat a small frying pan over high heat. Add the butter and garlic and cook for 2 minutes, or until nutty brown. Remove from the heat and add the remaining sumac and mint.
Step 6
Divide the pasta between bowls and serve with the garlic butter and chopped parsley.
