Cook the pasta in salted boiling water until slightly past al dente. Reserve some pasta water before draining. Toss the cooked pasta with 1–2 tbsp olive oil to prevent sticking.

In a large bowl, combine yogurt, minced garlic, dried mint, dried parsley, salt, and the cooled pasta water. Mix well to create the yogurt sauce.

Toss the cooked pasta in the yogurt sauce and set aside.

For the ground beef topping: Heat a large pan over medium-high heat. If using lean ground beef, add 1 tbsp ghee. Add the beef and season with 7 spice, curry powder, salt, and black pepper. Cook until the beef is no longer pink.

Add the finely chopped yellow onion to the beef and cook for 8–10 minutes until the beef is slightly charred and the onions are softened.

While the beef cooks, heat olive oil in a small pan and add the pine nuts. Stir often, toasting them until lightly golden. Remove from heat and add red pepper flakes, smoked paprika, and butter, whisking until the butter melts.

Layer the cooked ground beef over the yogurt pasta, then drizzle the toasted pine nut butter on top. Garnish with fresh parsley and a sprinkle of smoked paprika, if desired.