Sauté 1 lb ground beef in a pan over medium heat with 1 tsp each of curry powder, sweet paprika, and garlic powder and a couple of generous pinches of salt and pepper.
As the meat browns, mince it with a spatula to break down large pieces. Add 1 diced yellow onion and keep cooking until everything is brown and crispy.
Boil 8 oz pasta of choice in generously salted water. I used my Kaizen fusilli to keep it low-carb and high protein, but any pasta works.
To make the butter sauce, melt 2 tbsp butter in a pan, stir in 1 tsp sweet paprika, and mix. You won’t use this all—only about 1 tsp when plating up the dish.
To make the yogurt sauce, mix 2 cups strained Greek yogurt with 2 minced garlic cloves, juice of half a lemon, and a pinch of salt.
And finally, assemble it all. Layer a quarter of the pasta, yogurt sauce, beef, and butter sauce. Top with sliced cherry tomatoes and lots of finely chopped fresh parsley and lemon zest.
