Morroccan Lamb mince pasta

Heat olive oil in a large heavy-based pan over medium-high heat. Add diced onion and cook for 4–5 minutes until softened and lightly golden. Add minced garlic and cook for 1 minute until fragrant, then add the lamb mince. Break it up well and cook for 6–8 minutes until browned and any moisture has evaporated. Stir in ras el hanout, cumin, and cinnamon, toasting the spices with the meat for 1–2 minutes until deeply aromatic. Add tomato paste and stir through, then pour in the crushed tomatoes. Season well with salt and pepper. Simmer on low-medium heat for 15–20 minutes, stirring occasionally, until the sauce is rich and thickened. Meanwhile, cook rigatoni in a large pot of well-salted boiling water until al dente according to packet instructions. Reserve 1/2 cup of pasta water before draining. Drain the pasta and toss briefly with a splash of olive oil. Add a little reserved pasta water to the lamb sauce if needed to loosen it slightly. Divide the rigatoni between two deep bowls and generously spoon the Moroccan lamb sauce over the top. Finish each bowl with dollops of Greek yoghurt, diced fresh tomato, sliced spring onions, and a drizzle of chilli oil. Serve immediately. Tip: For maximum depth of flavour, add a small piece of cinnamon stick and a couple of dried apricots (finely chopped) to the sauce while it simmers — this adds a subtle Moroccan sweetness that beautifully balances the spiced lamb. Remove the cinnamon stick before serving.

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