One Pot Turkish Lamb Manti-Inspired Pasta

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of olive oil over a high heat

Add your lamb mince to the dish with a generous pinch of salt

Cook for 2 min, breaking the mince into large chunks with a wooden spoon, until very lightly browned

Meanwhile, peel and chop your brown onion[s] into wedges

Strip your mint leaves from their stems and chop them roughly, discard the stems

Tip: Hold the top of the herb sprigs firmly and slide your fingers down their lengths to easily remove the leaves

Combine your natural yoghurt with your roasted garlic paste and a pinch of salt – this is your garlic yoghurt

Add the onion wedges, your stock mix, tomato paste, ground cumin, chilli flakes (can't handle the heat? Go easy!) and ground paprika to the dish with your conchiglie and 350ml [450ml] [600ml] boiled water

Nestle the pasta into the water as much as you can, then stir everything together and bring to the boil over a high heat

Cover with a lid and put the dish in the oven for 25-30 min or until the pasta and mince is cooked through (no pink meat!)

Use this time to clear up, set the table, have a cup of tea or simply chill!

Tip: Give everything a stir halfway through for evenly cooked pasta!

Once the pasta is cooked, remove the dish from the oven, season with a grind of black pepper and give everything a good mix up – this is your one pot Turkish lamb manti-inspired pasta