Instructions: 

1. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside.
2. Add olive oil to a large skillet over medium-high heat. Add lamb and season with salt & pepper. Cook, breaking up the lamb with a wooden spoon, until browned, about 10 minutes. Drain fat out of the pan.
3. Add cumin, coriander, fennel seeds, smoked paprika, 1 tsp. salt, 1 tsp. pepper and stir to combine with the lamb. Add the onion, garlic and thyme. Cook, stirring frequently, until onion is softened, about 3 minutes. 
4. Add harissa paste and tomato paste. Stir until incorporated and cook for 1 minute.
5. Add beef broth, crushed tomatoes and broccoli rabe. Stir again until combined. 
6. Cover the skillet and let cook until broccoli rabe is fork tender, about 5 minutes.
7. Add the cooked pasta to the skillet, stir to combine, and heat through.
8. Divide the pasta into serving dishes. Garnish with mint, basil and Parmesan cheese. Serve and enjoy!