Libyan spicy one-pot lamb pasta (Mbakbka)

1. Cut the lamb into small cubes and finely chop the onions.

2. Heat the oil in a wide pan and fry the meat with the onions for 8 minutes until the onions are golden.

3. Add the tomato paste, cinnamon, chilli powder, turmeric, salt and pepper and stir for 2 minutes so the tomato fries a little.

4. Pour in the water and simmer covered for 40 minutes until the meat is tender; add the drained chickpeas.

5. Stir in the uncooked macaroni and cook for 12-15 minutes, stirring often, until the pasta is tender and has absorbed almost all the sauce; add a little hot water if needed.

6. Leave to rest covered for a few minutes, then serve hot.

Tip: Mbakbka (roughly bubbling) is a favourite everyday dish of Libyan families, combining the love of pasta from Italian colonial times with local spices. The pasta cooks directly in the sauce, so it soaks up all the flavour. You can make it with chicken instead of lamb.