Start by prepping all the ingredients; finely chopping onion, cilantro and dill. Set aside.
Puree tomatoes, and set aside.
Chop lamb or beef into small to medium size cubes. The size of the cube will dictate the cooking time; for a faster cooking time, cut into small cubes. Chicken can also be used, with bone in chicken requiring additional cooking time.
Place a pot on medium high heat and add a generous amount of oil, toss in onions and allow to cook until translucent.
Add cubed meat and let brown on all sides. About 5 minutes.
Add tomato paste and cook for 1 minute. Add tomato puree and let cook for an additional 1-2 minutes.
Season with turmeric, cayenne (add as little or as much depending on how spicy you want the base) and a little salt.
Cover meat with hot water and let it come to a boil. Once water has boiled reduce heat to a simmer and let cook until tender. At this point, if you choose to add a jalapeño, poke it with the tip of the knife and toss it in. See note 1.
Once meat is tender (carefully remove jalapeño and set aside), bring base to a boil and add any small pasta shape to the pot. See note 2.
As the pasta cooks, add finely chopped cilantro and a hefty amount of dried basil. Let cool until pasta is done. See note 3.
Once pasta is cooked, adjust salt to taste and let cool for 5-10 minutes.
Serve hot (don't forget about the jalapeño) with a side of pita bread.