Morrocan spiced pastitsio with lamb and feta

Standard

from bon appetit magazine,with a few minor changes.. A bit of a potchkie but very good

2 Tbsp olive oil
1 medium-large red onion chopped
3 cloves garlic chopped
1 lb ground lamb
1 28oz can diced tomatoes
1 Tbsp tomato paste
2 Tbsp dried mint
1 1/2 Tbsp ras el hanout **
3 tsp ground cumin divided
1 tsp ground cinnamon
3 cups whole milk divided
8 tbsp butter divided
6 Tbsp flour
3 eggs seperated
8 ounces crumbled feta
1 lb penne pasta
3/4 cub parmesan cheese divided

Heat oil in a large skillet add onion and garlic and cook until softened. add lamb and cook until browned. stir in canned tomatoes with their juice,tomato paste,ras-el-hanout,mint,2 1/2 tsp cumin and the cinnamon. Bring to a boil and reduce heat to medium low.  cook until thick,stirring often  15-18 minutes

while the lamb is cooking heat 2 cuts milk to a simmer in a saucepan. when warm cover and set aside. In a heavy large saucepan melt 6 Tbsp butter. add flour and whisk until smooth. reduce heat to medium and cook stiring often about 3 minutes until a pale golden brown. slowly add in the warm milk,whisking until smooth. whisk the remaining cup of milk with the egg yolks in a small bowl and then add to the sauce. whisk the feta and 1/2 tsp of cumin into the sauce. brink to a boil,whisking often. reduce heat to medium low and simmer until slightly thickened,about 5 minutes.  use a potato masher to break up any cheese clumps while heating.

preheat oven to 400. spray a large baking dish with non stick spray. cook pasta according to package directions until firm. drain and return to the pot. stir in 2 Tbsp butter,the egg whites and 1/4 cup parmesan cheese.

spread 1/2 the pasta into the baking dish. spread the lam mixture on top. add the remaining pasta. spoon the white sauce over the pasta. sprinkle with 1/2 cup parmesan cheese.

Place dish on rimmed baking sheet to catch any drippings. cook in over for 40 minutes. remove from overn and let sit 10 minutes to set up.

 

serves 10

 

** Ras-el-hanout is a morrocan spice mix. I bought mine at the savory spice shop in austin but it may be available elsewhere.

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