To make the dough, mix the egg and water together in a bowl, then gradually add the flour (stop if the mixture seems to be getting dry) and knead the mixture in the bowl into a dough. You should end up with a firm, elastic pasta dough, so knead in more flour if it feels too wet. Cover it in plastic wrap and leave to rest in the refrigerator for 15-30 minutes.
Preheat the oven to 325°F (160°C), ready for keeping the lamb and onions warm. Heat half the Clarified Butter or half the ordinary butter and 1 tablespoon oil in a pan. When really hot, add half the minced lamb - you want the meat to be crispy, so overcrowding the pan is not an option here. Fry it without disturbing it too much until it starts crisping up. Add half the spices and some seasoning and cook for 1 minute, then pop into a heatproof bowl and keep warm in the oven.
Repeat with the second batch of meat.
Don't wipe out the frying pan but add some more butter or oil and cook the onions gently until they become deep golden and luscious. Be patient - it will be worth it. Season them, too, and add them to the lamb keeping warm in the oven.
Roll out the pasta, either by hand or using a pasta machine, but not too thin - about 1/16 inch (2mm) thick - as you want a little bit of a bite here. Then cut the pasta into 1-1/4 inch (3-cm) diamonds. You can let them dry out slightly while you rustle up the yogurt sauce.
You can leave this sauce simple - just mix the yogurt with the garlic and a tiny bit of salt, adding a little milk or water to loosen it up. I also like adding the chopped coriander and dill to it, as well as dusting the whole dish with sumac at the end.
Bring a large saucepan of salted water to the boil and drop in your pasta diamonds. They will be ready within 2 minutes. Check they are cooked by tasting one when they float to the top. Drain them quickly and layer with the meat and onions, drizzling over the yogurt sauce as you go.
Notes:
Sometimes I stir a little bit of brown butter into the yogurt. Don't judge me.
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