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To make the lamb pasta, heat the oil in the large frying pan over a high heat. Once hot fry the mince until browned then add the garlic, tomato purée, spices and salt and stir to combine. Pour in the lamb stock, reduce the heat and simmer for 15–20 minutes.
Meanwhile to make the chilli butter, heat the butter in a medium saucepan on a medium heat until browning. Stir in the pul biber and chilli flakes and set aside.
To make the garlic yoghurt, mix the yoghurt and chopped garlic together in a small bowl.
Bring a large pan of salted water to boil, add the paccheri and cook according to packet instructions.
To serve, mix the paccheri with the chilli butter and spoon into a serving dish. Spoon over the yogurt and the tomato and herbs, then add the meat and its juices.