Lamb Mince & Conchiglie Pasta with Grated Hellim, Dried Mint, Garlic Yoghurt & Pul Biber Butter

Ingredients

• 11 chicken stock cube(10g)
• 21.2 litre boiling water(1200g)
• 33 tablespoon olive oil(40g)
• 42 onion(240g)
• 51 teaspoon ground cumin(2g)
• 61 teaspoon paprika(2g)
• 71 teaspoon tomato purée(6g)
• 8500 g minced lamb(500g)
• 90.5 teaspoon salt(3g)
• 100.5 teaspoon ground black pepper(1g)
• 11300 g conchiglie pasta(300g)
• 122 bay leaf(2g)
• 13100 g hellim (halloumi), finely grated(100g)
• 141 teaspoon dried mint leaves(1g)
• 151 garlic clove, finely grated(6g)
• 16150 g thick set natural yoghurt(150g)
• 170.5 teaspoon sea salt flakes(2g)
• 1845 g unsalted butter(45g)
• 191 tablespoon extra virgin olive oil(13g)
• 201 tablespoon tatlı biber salçası (Turkish sweet red pepper paste)(15g)
• 211 teaspoon pul biber(2g)
• 221 teaspoon dried mint(1g)

Instructions

1. 1Dissolve the chicken stock cube in 1.2 litres of boiling water and set aside.
2. 2Heat 3 tablespoons olive oil in a large pan over medium heat. Add finely chopped onions and sauté until soft and translucent.
3. 3Add ground cumin, paprika, and tomato purée. Stir and cook for 1 minute.
4. 4Add minced lamb, salt, and ground black pepper. Cook until lamb is browned and cooked through.
5. 5Add conchiglie pasta, bay leaves, and the prepared stock. Bring to a boil, then simmer until pasta is cooked and liquid is mostly absorbed.
6. 6Remove bay leaves. Stir in grated hellim and dried mint leaves. Mix well.
7. 7For the garlic yoghurt: Combine grated garlic, thick set natural yoghurt, and sea salt flakes in a bowl. Mix until smooth.
8. 8For the chilli butter: Melt unsalted butter and extra virgin olive oil in a small pan. Add Turkish sweet red pepper paste, pul biber, and dried mint. Stir and heat gently until combined.
9. 9Serve the pasta topped with garlic yoghurt and drizzle with chilli butter.