Heat a large skillet over medium-high heat and add the ground beef. Use a spoon or meat masher to break the meat into small pieces. Sprinkle kosher salt, plenty of ground black pepper, sweet paprika, garlic powder, onion powder, and curry powder evenly over the beef while continuing to crumble it. Mix in the diced onion and stir everything together. Cook the mixture, stirring from time to time, until the beef turns golden brown and the fat is absorbed, about 15 minutes. Turn off the heat and cover the skillet to keep the meat warm until serving.

While the meat cooks, bring a large pot of salted water to a boil over high heat. Add your pasta and cook until tender but still firm, following package instructions. Drain the pasta and put it back into the pot.

In a medium bowl, combine the Greek yogurt, grated garlic, and kosher salt, stirring until smooth and well mixed. Taste and add more salt if needed.

Melt the butter in a small saucepan over medium heat. Once fully melted, whisk in the sweet paprika until it blends smoothly with the butter. Let it cook gently for 20 to 30 seconds, then remove from the heat.

To serve, divide the warm pasta into shallow bowls. Spoon the garlic yogurt sauce over the pasta, then add the warm seasoned beef. Scatter the halved cherry tomatoes on top and sprinkle with fresh parsley and dill. Drizzle each bowl with the paprika butter sauce to finish.