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1
In a large enameled cast-iron casserole, combine the fennel, cumin, Aleppo pepper and peppercorns and cook over moderate heat until fragrant, 2 minutes.
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2
Let cool, then wrap in cheesecloth and tie into a bundle.
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3
Add the oil to the casserole and heat.
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4
Add half of the lamb, season with salt and pepper and cook over high heat, breaking it up with a spoon, until browned, 3 minutes.
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5
With a slotted spoon, transfer the lamb to a bowl.
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6
Repeat with the remaining lamb.
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7
Pour off all but 2 tablespoons of the fat from the casserole.
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8
Add the garlic, onion and fennel and cook over moderate heat until softened, 8 minutes.
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9
Stir in the spice bundle, paprika, harissa, tomatoes and their liquid and the stock.
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10
Return the lamb and accumulated juices to the casserole and bring to a simmer.
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11
Cover the ragu and simmer over low heat for 45 minutes, stirring occasionally.
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12
Uncover and simmer until thickened, about 50 minutes longer.
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13
Discard the spice bundle and season the ragu with salt and pepper.
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14
In a large pot of boiling salted water, cook the pasta until al dente.
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15
Drain and return to the pot.
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16
Add the ragu and stir.
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17
Fold in the cherry tomatoes, scallions and half of the mint.
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18
Season with salt and pepper; transfer to a large bowl.
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19
Top with the remaining mint and serve, passing the cheese at the table.
