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Moroccan Spiced Pastitsio with Lamb and Feta
dh and i enjoyed this nice twist on pastitsio last night for dinner. it gave me a good excuse to use up some of my ras-el-hanout spice that i have in abundance. i liked that there was very little prep involved in this recipe. " prep time does not include resting time.
complex17 ingredients18 preparation steps
Ingredients
- olive oil
- red onions
- garlic cloves
- ground lamb
- diced tomatoes with juice
- dried mint
- ras el hanout spice mix
- tomato paste
- ground cumin
- ground cinnamon
- whole milk
- unsalted butter
- all-purpose flour
- eggs
- feta cheese
- penne rigate
- parmesan cheese
Preparation
- 1heat oil in large skillet over medium-high heat
- 2add onion and garlic
- 3saute until onion softens , about 5 minutes
- 4add lamb
- 5cook until brown , breaking into small pieces , about 8 minutes
- 6stir in tomatoes with juice , mint , ras-el-hanout , tomato paste , 2 1 / 2 tsp cumin , and cinnamon
- 7bring to boil
- 8reduce heat to medium-low
- 9simmer until lamb mixture is thick , stirring often , 15 to 18 minutes
- 10season with salt and pepper
- 11meanwhile , bring 2 cups milk to simmer in medium saucepan
- 12remove from heat
- 13cover to keep warm
- 14melt 6 tb butter in heavy large saucepan over medium heat
- 15add flour
- 16whisk until smooth
- 17cook until roux is pale golden , whisking often , 3 to 4 minutes
- 18gradually add warm milk to roux , whisking until sauce is smooth