Lamb and Yogurt Pasta Shells

Name: Lamb and Yogurt Pasta Shells
Prep time: 20 min
Cook time: 20 min
Yield: 8-10
Cuisine: Middle Eastern

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roubashahin.com.au

Mains

Creamy lamb and yogurt pasta shells, topped with ghee and pine nuts—inspired by Afghan pasta traditions, with a Middle Eastern touch.

PREP TIME

20 minutes

COOK TIME

20 minutes

SERVES

8-10

About this recipe

I’m always looking for creative recipes that put a twist on traditional dishes—something familiar, but with flavours that truly work together. This Lamb and Yogurt Pasta Shells recipe does exactly that. It takes inspiration from macaroni bel laban, a classic Middle Eastern dish made with just three simple ingredients—pasta, yogurt, and garlic—but adds a hearty lamb mince sauce and a drizzle of ghee for extra richness.

The layering here—garlic yogurt as the base, spiced meat and pasta over the top, finished with dried mint and a fragrant fat drizzle—is also very close to how pasta is traditionally served in Afghan cooking, where garlicky yogurt, dried mint and a warm oil or ghee drizzle come together over pasta or dumplings in much the same way. It’s a lovely reminder of how similar these food cultures really are, even across different countries.

A pasta that’s a little different, this one is layered with creamy garlic yogurt at the base, spiced lamb and pasta in the middle, and finished with golden pine nuts and mint. It’s comforting, full of flavour, and surprisingly easy to make. The best part? You can prepare the elements ahead of time and assemble before serving—perfect for busy evenings.

If you love traditional comfort dishes with a Middle Eastern touch, you might also enjoy my authentic Macaroni in Garlic Yogurt Sauce, which feeds the kids in under 15 minutes, or my Fusilli with Sourdough Pesto, a mouthwatering, quick pasta that always impresses. But this Lamb and Yogurt Pasta Shells might just become your new favourite—the flavours, the textures, and that final ghee splash… too good to miss.

Ingredients

500 grams pasta shells
3 garlic cloves, crushed
1 kg natural yogurt
Squeeze of lemon juice
Salt, to taste
4 tablespoons olive oil
1 kilogram lamb mince
2 onions, diced small
2 teaspoons bharat (Middle Eastern spice blend)
1 teaspoon paprika
2⁄3 cup tomato paste diluted in 2⁄3 cup water
5 tablespoons ghee
1⁄4 cup pine nuts
1⁄2 teaspoon paprika (extra)
1⁄2 teaspoon dried mint
Fresh mint leaves, shredded, to garnish

Notes from Rouba

Use Greek-style natural yogurt—it’s thick, creamy, and holds up beautifully under the pasta.
Don’t skip the ghee drizzle at the end; it ties everything together.
Pine nuts add a lovely crunch, but toasted almonds also work.
You can prepare the yogurt and lamb sauce a few hours ahead to make serving easier.
Adjust the garlic to taste—two medium cloves give a mild flavour, three add a bold kick.

Method

Step 1. Cook the pasta

Bring a large pot of salted water to the boil and cook the pasta shells according to packet instructions until al dente. Drain well and set aside.

Step 2. Make the garlic yogurt

In a large bowl, mix the crushed garlic with the yogurt and a squeeze of lemon juice. Season with salt and set aside.

Step 3. Cook the lamb sauce

Heat 4 tablespoons of olive oil in a large pan over medium heat. Add the lamb mince and cook until browned but still moist. Stir in the diced onions and cook until softened. Add the bharat, paprika, and diluted tomato paste. Simmer for about 10 minutes, or until the sauce thickens slightly.

Add the cooked pasta to the lamb mixture and toss to coat. In a shallow dish with a lip, spread the garlic yogurt evenly across the base, then spoon the lamb and pasta over the top.

Step 4. Assemble and finish

In a small pan, melt the ghee and add the pine nuts, extra paprika, and dried mint. Fry until the pine nuts are golden, then drizzle over the dish. Garnish with shredded fresh mint leaves before serving.

A FEW THINGS YOU’LL WANT TO KNOW

Can I make this with beef instead of lamb?
Yes, you can easily swap lamb for beef mince. The flavour will be milder, but it still pairs perfectly with the yogurt.

Do I need to use shell pasta?
No, but shell pasta is ideal because it catches bits of meat and yogurt in every bite. Feel free to try fusilli or penne if that’s what you have.

What type of yogurt should I use?
I use Greek-style natural yogurt—it’s creamy and thick. Regular plain yogurt also works, but you might want to strain it slightly for a richer texture.

How much garlic should I add?
That depends on your taste. I usually use two to three medium cloves, about 2 cm long each. Go for less if you prefer it mild, or more if you love garlic.

Do I have to use olive oil?
Not necessarily. You can use ghee or a neutral oil instead, but olive oil adds a lovely depth of flavour.

Do I need the ghee at the end?
Technically no—but honestly, yes! It adds that warm, nutty aroma and brings the whole dish to life.

Are pine nuts essential?
They’re optional but highly recommended. If you want to skip them, try topping the dish with toasted almonds or pistachios for crunch.