Put a large pot of salted water on the stove to boil.

To a deep pan over medium-high, heat the olive oil until shimmering then add the diced onion and sauté for a few minutes or until soft, fragrant and translucent.

To the same pan, add the ground lamb, using a spatula or wooden spoon to break the minced lamb up into fine pieces, and continue to cook, stirring occasionally, until the lamb mince starts to brown.

While the ground lamb is cooking, to a small lidded jar, add the ground cumin, allspice, cinnamon, coriander, cloves, white pepper, and black pepper and stir to combine to create the Middle Eastern spice blend.

When the ground lamb is brown, add the minced garlic cloves, salt, tomato paste, a teaspoon of the spice blend, and the cream, stir to combine well, and increase the heat to high. Cook, stirring occasionally, until until the sauce bubbles and reduces to a dense consistency then turn the heat to low.

Taste the lamb ragu, and if you like add another teaspoon of the spice blend, or more to suit your palate.

While the lamb ragu is cooking, to the pot of salted boiling water, add the spaghetti, give it a stir to ensure it’s separated, put the lid on, and cook, following the packet instructions, until al dente, probably around 8 minutes.

While the spaghetti is cooking, to a small pan over medium-high, add the pine nuts, and toast until brown, stirring frequently so they evenly colour and watching them closely so they don’t burn. Remove them immediately and transfer them to a small dish, otherwise they’ll continue to brown.

Transfer half the pine nuts and half the fresh herbs to the lamb ragu and stir in to incorporate.

When the spaghetti is al dente, use tongs to transfer the pasta from the pot to the pan, taking a little cooking water with the pasta, add half the grated parmesan, and stir to combine well.

Divide the pasta between four plates – or two plates, and you’ll have enough leftovers for another meal – sprinkle on the rest of the toasted pine nuts, parmesan, fresh herbs, drizzle on a little extra virgin olive oil, grind on a little cracked black pepper if you like, and serve immediately, with a side salad and crusty bread.