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Lamb Pasticcio
Prep Time
10
mins
Cook Time
1
hr
Total Time
1
hr
10
mins
Servings
:
6
servings
Calories
:
370
kcal
Author
:
Lisa Richards
Ingredients
1
lb.
fresh lamb mince
4
oz.
dry buckwheat pasta
¾
cup
yeast-free vegetable stock
1
large onion
2
cups
baby spinach
2
medium tomatoes
1 ½
cups
plain yogurt (preferably Greek)
2
eggs
1
Tbsp.
flour (brown rice or buckwheat)
1 ½
tsp.
cinnamon
2
garlic cloves, minced
Olive oil
Instructions
Preheat oven to 190C/375F.
Pan-fry the chopped onion and garlic in oil for about 5 minutes or until soft.
Add the lamb and spinach and cook until the lamb browns.
Transfer to a pot and add the stock, salt, pepper and cinnamon.
Bring to a boil, cover and let simmer for 15 minutes.
Now stir the dry pasta and flour into the mixture. Spoon into a large ovenproof dish and place sliced tomato slices on top.
In a separate bowl, beat the eggs together with the yogurt, then spread evenly over the mixture.
Bake in the ovenproof dish for 45 minutes, then serve.