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Cook pasta in salted boiling water until slightly past al dente. Reserve some pasta water before draining the pasta. Once cooked, strain the pasta and toss in 1-2 tbsp of olive oil to prevent pasta from sticking together.
For the yogurt sauce, in a large bowl combine yogurt, minced garlic, dried mint, dried parsley, salt and the cooled pasta water. Mix well.
Toss the cooked pasta in the yogurt sauce and set aside.
To make the ground beef topping, heat a large pan on medium high heat. If using lean ground beef, add in 1 tbsp ghee. If using ground beef with some fat, you may skip this step.
Cook the beef on medium heat and season with 7 spice, curry powder, salt and black pepper. Once the beef is no longer red, add in finely chopped yellow onion. Cook on medium heat for another 8-10 minutes or until beef is slightly charred and onions are softened.
While the ground beef cooks, In a small pan, heat olive oil on medium heat and add in pine nuts. Stirring often, toast the pine nuts until lightly golden. Remove from the heat and add in red pepper flakes, smoked paprika and the butter (one tbsp at a time) whisking quickly until melted.
Layer the ground beef over the yogurt pasta adding the toasted pine nut butter on top and garnish with fresh parsley. Optionally sprinkle smoked paprika on top.