Serves 2 - but easy to 'up' the quantities
2 teaspoons olive oil
1 onion, peeled and chopped
2 cloves garlic, peeled and crushed
400g (14oz) minced lamb
400g can chopped tomatoes
1 teaspoon dried oregano
1 tablespoon sun-dried tomato paste
200g (7oz) macaroni
1 large egg
150ml (¼ pint) Greek yogurt
Salt and freshly ground black pepper
60g (2oz) Cheddar cheese, grated
60g (2oz) feta cheese, crumbled
Heat the oil in a large pan, add the onion and cook for a few mins, to soften. Add the garlic and minced lamb, and fry for 10 mins, to brown it all over.
Stir in the tomatoes, oregano and sun-dried tomato paste, and cook for a further 10 mins, until the meat is tender.
Set the oven to Gas Mark 4 or 180°C. Bring a large pan of salted water to the boil, add the macaroni and cook for about 10 mins until “al dente” — tender, yet still with a slight bite.
Beat the egg in a jug and mix with the yogurt. Season well.
Spoon the lamb into the ovenproof dish(es). Drain the macaroni and spoon it on top of the meat. Pour the yogurt mixture over, sprinkle with the Cheddar and feta. Bake for 25 mins until golden.
The last time I made this I slightly reversed the initial process by making an onion, garlic and tomato sauce, and then added Quorn mince at the point just before it's then cooked for 10 minutes on the hob, then continued as per the recipe and it was delicious!
Yummy, I don't cook, I can burn water but I really fancy having a try at this it looks amazing.ReplyDelete
This is a must try recipe Di. Think I have some quorn in the freezer just waiting to be used :-)ReplyDelete
Sounds like a yummy combo! Never tried putting mince with pasta before! Novel! xxxReplyDelete
Oh yeah! Derr brain here forgot about Spag Bol being mince and pasta too. I blame it on my head cold . . . well I'd like to . . . but really it's just that I have a bad memory! xxxReplyDelete
Sounds absoloutely fabulous Di.ReplyDelete
Hi Di, Another fabulous recipe, it looks yummy:) Sandra HReplyDelete
I've got to try this, looks like another tasty recipe that should complete the EM's transition from hater to lover of macaroni. Sorry, I've no desert to post this week, no recipe at all - we've been dining out:)) Elizabeth xReplyDelete
Ok, have you been on edge, checking your mail box every 5 minutes awaiting my comments?ReplyDelete
Had lamb steaks yesterday and just how lamb should be eaten, plenty of mint sauce and mint jelly, yummy.
Macaroni, I like as a pudding, but that's all.
I thought yesterday that I would buy myself a little note book and decorate the front it would say Di's recipe's, I am afraid to say that this won't be in it.
But hey you have to cater for all taste not just fussy me. Looks really nice though.
For anyone who reads this post I would like to state that there is no maliciousness in this post, big word for you there Di!
Have a nice weekend.
Love Kath x
That looks yum! Thanks for the recipe xReplyDelete
Oh dear Kath - almost crying here, what are you like?! Tears of laughter I might add :) I did think about saying in the posting that it was possibly too close to 'foreign muck' for you :)ReplyDelete
Don't buy a little notebook for my recipes that you like - the back of a postage stamp might be big enough! Oh dear, now I'm rolling round laughing again - you bad little Imp!!
Hello there Di,ReplyDelete
Yep, still "surfing" and Mr. Cuttle is being neglected.
I'm not a big macaroni and cheese fan but this sounds good. Thanks for sharing the recipe. Perfect for dinner and a leftover for lunch!