Step 1

Put the onion, carrot, garlic and half the herbs in a food processor and pulse until finely chopped but not pureed. Put four tablespoons of the oil in a large saute pan on a medium-high heat and, once hot, add the vegetables and cook, stirring occasionally, for 12 minutes, until softened and lightly browned.

Step 2

Add the spices, lamb mince, three-quarters of a teaspoon of salt and a generous grind of black pepper, and use a spoon to break apart the meat as much as possible. Cook, stirring occasionally, for 12 minutes, until the meat is nicely browned. Add the tomato, cook for five minutes more, then turn the heat to low to keep the mix warm.

Step 3

For the pasta, put the yoghurt, egg yolks, cornflour, garlic, half a teaspoon of salt and a good grind of pepper in a large bowl and whisk to combine. Transfer to a large, nonstick saute pan and cook on a medium heat, stirring often, for 10 minutes, until the mixture is heated through and thickened.

Step 4

While the yoghurt is cooking, boil the pasta in a medium saucepan of well-salted boiling water for about 13 minutes, until al dente. Drain the pasta, reserving 300ml of its cooking water. Stir half the reserved pasta water into the lamb mixture, to loosen. Stir the cooked pasta and the rest of the reserved water into the yoghurt pan and cook on a medium heat for about two minutes, just to heat through.

Step 5

Transfer half the yoghurty pasta to a large plate with a lip and top with half the lamb. Repeat with the remaining pasta and lamb, stirring the meat into the pasta in places.

Step 6

In a small bowl, combine the pine nuts, remaining herbs and last three tablespoons of oil, spoon this all over the top and serve warm.