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. i got it from the march 2011 issue of bon appetit." prep time does not include resting time."
Steps
Heat oil in large skillet over medium-high heat.
Add onion and garlic.
Saute until onion softens , about 5 minutes.
Add lamb.
Cook until brown , breaking into small pieces , about 8 minutes.
Stir in tomatoes with juice , mint , ras-el-hanout , tomato paste , 2 1 / 2 tsp cumin , and cinnamon.
Bring to boil.
Reduce heat to medium-low.
Simmer until lamb mixture is thick , stirring often , 15 to 18 minutes.
Season with salt and pepper.
Meanwhile , bring 2 cups milk to simmer in medium saucepan.
Remove from heat.
Cover to keep warm.
Melt 6 tb butter in heavy large saucepan over medium heat.
Add flour.
Whisk until smooth.
Reduce heat to medium-low.
Cook until roux is pale golden , whisking often , 3 to 4 minutes.
Gradually add warm milk to roux , whisking until sauce is smooth.
Whisk 1 cup milk and 3 egg yolks in medium bowl.
Whisk into sauce.
Whisk in feta and 1 / 2 tsp cumin.
Bring sauce to boil , whisking often.
Reduce heat to medium-low.
Simmer until slightly th.
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