Step 1
Start by making the crispy lamb. Heat about 2 tablespoons of olive oil in a frying pan and fry the onions with a pinch of salt until soft and translucent. Add the cumin, paprika and black pepper and turn the heat to medium-high, frying until the oil takes on a reddish hue.
Step 2
Add the lamb and cook, breaking up the mince as you go. Reduce the heat to low and fry the lamb for about 15-20 minutes, stirring occasionally, until it is crisp, dry and flavourful. Add the almonds and fry for 1-2 minutes, then season with a pinch of salt and remove from the heat. Set aside.
Step 3
Make the chilli oil by placing the olive oil, Aleppo pepper, dried mint, bay leaf and pepper paste (if using) into a small pan over a low heat and slowly bring to a simmer. Allow the oil to simmer gently for 10 minutes, then turn the heat off. Remove the bay leaf and set aside.
Step 4
Cook the pasta according to the package instructions, then drain it, rinse it with cold water, and set aside to drain it thoroughly.
Step 5
Make the yoghurt dressing by stirring the yoghurt, garlic, salt, grated halloumi and dried mint together in a large bowl, thinning with a splash of water if necessary. Add the pasta to the bowl and stir to combine. Divide between plates or bowls, and, when ready to serve, top with the crispy lamb and chilli oil. Sprinkle with a little more dried mint and grated halloumi if you wish.
