METHOD
In a deep frying pan, heat the oil and fry the onion and garlic for a few minutes to soften. Add minced lamb and cook for 5 minutes, stirring until evenly
browned. Add oregano, thyme, cinnamon, cumin, ginger, nutmag and bay leaf and cook for 5 minutes. Season with salt and ground black papper, pour in wine and tomatoes. Bring to the boil, then reduce heat, cover and simmer for 30 minutes. uncover and cook
for 15 more minutes, stirring from time to time until the sauce thickens.
Cook pasta in a large pan of salted bioling water for 10 to 12 minutes until 'al dente' - just tender. Drain well, then carefully stir into the minced lamb
mixture. Stir in the coriander and then spoon the mixture into a large, shallow, ovenproof dish. Whisk together the creme fraiche, eggs, milk and parmesan cheese in a measuring jug until smooth. Carefully pour sauce over the mince and pasta, then
sprinkle pine nuts on top. Bake at 190°C/375°F/Gas Mark 5 for 40 minutes until golden.
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