Turkish One-pot Minced Lamb and Conchiglie Pasta

• servings: 4 servings
• active time: 1hr
• total time: 1hr

Ingredients

• 2 chicken stock cube

• 1 ⅕ litres (2 pints) boiling water

• 3 tbsp olive oil

• 2 onions, finely chopped

• 1 tsp ground cumin

• 1 tsp paprika

• 1 tsp tomato purée

• 500g (1 lb 2 oz) minced lamb

• ½ tsp salt

• ½ tsp ground black pepper

• 300g (10½ oz) conchiglie pasta

• 2 bay leaves

• 100g (3½ oz) halloumi cheese, finely grated

• 1 tsp dried mint

For the garlic yoghurt:

• 1 large garlic clove, finely grated

• 150g (5½ oz) thick set natural yoghurt

• ½ tsp sea salt flakes

For the chilli butter:

• 45g (1½ oz) unsalted butter

• 1 tbsp extra virgin olive oil

• 1 tbsp Turkish sweet red pepper paste (tatlı biber salçası) or harissa paste

• 1 tsp pul biber or chilli flakes

• 1 tsp dried mint

Directions

1. Dissolve the stock cubes in the boiling water in a heatproof jug and leave to one side.

2. Heat the olive oil in a pan over a medium heat and add the onions. Soften for 10–12 minutes until they turn a lovely light golden-brown colour.

3. Add the cumin and paprika to the softened onions, stir well so that the spices release their aromatics, then stir through the tomato purée, ensuring that the onions are fully coated.

4. Add the minced lamb to the pan, breaking it down with the back of a wooden spoon and stirring it through the other ingredients. Increase the heat a little, season with the salt and pepper and brown the meat for 4–5 minutes.

5. Add the pasta to the pan with the bay leaves and stock, stir, bring to the boil, then reduce to a medium simmer for 10–12 minutes. Stir a couple of times as it cooks, being careful not to break apart the pasta shells.

6. For the chilli butter, melt the butter in a frying pan over a medium heat, then add the olive oil. When it starts to sizzle, stir through the sweet red pepper paste, pul biber and dried mint. Let it just start to bubble, then remove from the heat.

7. Once the pasta is cooked through (but still al dente) and the liquid has reduced remove the pan from the heat and give it a gentle stir. Combine the halloumi and dried mint in a small bowl.

8. Serve the pasta on plates with a sprinkling of the halloumi and mint mixture, a dollop of the Garlic Yoghurt and a drizzling of the Chilli Butter.