If you’re a lover of a good lamb recipe this twist on a classic Greek dish will see you either feeding a large crowd or with plenty of leftovers for lunch the next day. Simple to make, plentiful, hearty, and delicious what more could you want?!
Serves 6
Ingredients:
- 1tbsp olive oil
- 1 brown onion, diced
- 2 garlic gloves, crushed
- 1tsp allspice
- 1tsp cinnamon
- 1 tsp dried oregano
- 2 bay leaves
- 1 tbsp tomato paste
- 500g Lamb mince (or beef)
- 800g can diced Italian tomatoes
- 2 cups Massel style beef stock (or chicken)
- 300g dried macaroni
- 2 zucchinis, grated
For the topping:
- 375g smooth ricotta
- 3 eggs
- ¼ cup plain flour
- 1 cup plain Greek yoghurt
- 1 cup grated tasty cheese
- 50g crumbed fetta
Method:
- Preheat oven to 220c/200c fan forced.
- Heat oil in a large oven proof pan on medium heat. Add onion and cook until softened. Add garlic, cinnamon, allspice, and oregano, cook for 1min until fragrant.
- Add mince, cook breaking up any clumps until browned. Add tomato paste and stir, add diced tomatoes, stock, and bay leaves. Bring to the boil then reduce to medium heat.
- Stir in pasta and stir regularly for 15min until pasta is nearly cooked through. Add grated zucchini and stir. Season with salt and pepper. Remove Bay leaves.
- To make the topping whisk ricotta, eggs, flour, yoghurt and 1/3 tasty cheese in a bowl. Season with salt and pepper. Spread evening over the surface and top with remaining cheese and crumbed fetta. Bake for 20min until the cheese is golden. Stand for 5-7min before serving.
You may also like my Slow Cooker Moroccan Lamb Stew
