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Meliz's Easy One-Pot Lamb Pasta 🍲

It’s comfort food at its finest. Meliz Berg is back with another dish guaranteed to bring sunshine to your kitchen, her one-pot lamb pasta. It's easy to make, delicious and above all family-friendly!

One-Pot Lamb & Conchiglie Pasta 

Recipe Taken From Meliz’s Kitchen 

Serves: 4


1 chicken stock cube

1.2 litres (2 pints) boiling water

3 tbsp olive oil

2 onions, finely chopped

1 tsp ground cumin

1 tsp paprika

1 tsp tomato purĂŠe

500g minced lamb

½ tsp salt

½ tsp ground black pepper

300g conchiglie pasta

2 bay leaves

Garlic yoghurt (see below)

Chilli butter (see below)

100g halloumi cheese, finely grated

1 tsp dried mint leaves, to one side

For the Garlic Yoghurt: 

1 large garlic clove, finely grated 

150g thick set natural yoghurt 

½ tsp sea salt flakes 

For the Chilli Butter: 

45g unsalted butter 

1 tbsp extra virgin olive oil 

1 tbsp Turkish sweet red pepper paste 

1 tsp pul biber 

1 tsp dried mint 


1. Dissolve the stock cube 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. Add the cumin and paprika to the softened onions, so that the spices release their aromatics, then stir through the tomato purÊe, ensuring that the onions are fully coated. 

3. 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. 

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

5. To make 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.

6. 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.

7. Mix together the yoghurt, garlic and salt. Combine the halloumi and dried mint in a small bowl. 

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

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