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Spiced lamb, pasta and parmesan bake
Spiced lamb, pasta and parmesan bake
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Prep Time:
15 minutes
Cook Time:
155 minutes
Total Time:
170 minutes
Mouthwatering fusion of Greek moussaka and Italian spaghetti bolognaise.
Ingredients:
  • 80ml (1/3 cup) extra virgin olive oil
  • 3 brown onions, cut into 2cm pieces
  • 1.2kg easy-carve lamb leg, trimmed, cut into 2cm pieces
  • 250ml-375ml (1-1 1/2 cups) red wine
  • 55.50 gm tomato paste
  • 2 x 400g cans chopped tomatoes
  • 1 tsp ground allspice
  • 2.50 gm ground cinnamon
  • 1/2 tsp ground cloves
  • 1.25 gm ground nutmeg
  • 125.00 ml fresh basil leaves, torn
  • 300g spaghetti
  • 1L (4 cups) milk
  • 60g unsalted butter, chopped
  • 50g (1/3 cup) plain flour
  • 125g parmesan or pecorino, coarsely grated
  • 2 eggs, lightly whisked
Instructions:
  • In a large frying pan over medium heat, heat half of the oil. Sauté the onion, stirring occasionally, for 7 minutes until it becomes soft. Transfer the onion to a large saucepan using a slotted spoon.
  • Pour in the rest of the oil into the skillet. Cook one-third of the lamb, turning occasionally, for 6 minutes or until golden brown. Use a slotted spoon to move the lamb to the pot. Repeat with the rest of the lamb in two more batches, making sure to heat the skillet between batches and adding more oil if needed. Season with salt and pepper to taste.
  • Pour a generous cup (250ml) of wine into the frying pan and bring it to a boil while gently scraping the bottom with a wooden spoon to release any flavorful bits. Carefully transfer the contents to the saucepan.
  • Combine tomato paste, tomato, allspice, cinnamon, cloves, and nutmeg in a saucepan, ensuring the liquid covers the lamb. If needed, add more wine. Simmer over medium heat. Reduce heat to low and cook for 1 1/2 hours until lamb is tender and sauce thickens. Stir in basil before transferring to a 3L (12-cup) baking dish.
  • In a saucepan, gently heat the milk over medium heat until it is just simmering. Keep warm over very low heat.
  • 1. In a saucepan over medium heat, melt the butter until foamy. Add the flour and stir until a smooth paste forms. 2. Reduce heat to medium-low and cook the mixture for 2-3 minutes, stirring constantly. 3. Remove from heat and gradually stir in 125ml (1/2 cup) of hot milk until well combined. 4. Return to medium heat, stirring constantly until the mixture boils and thickens. 5. Gradually add the remaining milk, 125ml (1/2 cup) at a time, and stir until the sauce is smooth and thick. 6. Reduce heat to low and simmer the sauce, stirring often, for 10 minutes. 7. Let it cool slightly, then mix in the parmesan or pecorino cheese and egg. Season with salt and pepper.
  • Preheat the oven to 180°C. Cook the spaghetti according to package directions until al dente, then drain. Spread the cooked pasta over the lamb mixture and top with the sauce.
  • Bake in the oven until golden, then let it stand for 10 minutes before serving.

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