Spiced Lamb Pasta Bake

Charmaine Lu -
  • 2 tbsp olive oil
  • 1 chopped onion
  • 2 small eggplants, diced
  • 2 crushed garlic cloves
  • 2 tsp dried mint leaves
  • 1 tsp sumac
  • 1 chopped red chilli, seeds removed
  • 3 tbsp pine nuts
  • 2 x 400g tins of chopped tomatoes
  • 1 tsp sugar
  • 300g penne pasta
  • 250g cooked lamb, shredded
  • For the Topping
  • 500g Greek yoghurt
  • 3 egg yolks
  • 60g grated parmesan
  • Preheat the oven to 200C. Heat the oil in a frying pan and cook the onion and eggplants with some salt for 6 mins to soften. Add the mint, garlic, sumac, pine nuts and chilli, then fry on a low heat for 3-4 mins. Add the tomatoes and sugar, bring to a simmer and cook for 5 mins to thicken. Season well.
  • Meanwhile, cook the penne for 3 mins less than pack instructions and drain. Mix the pasta and cooked lamb through the sauce, then tip into a baking dish. Mix the yoghurt, egg yolks and ⅔ of the parmesan and spread over the top of the pasta. Scatter with the remaining parmesan and bake for 20 mins or until golden and bubbling. Serve with salad.
40 mins
4 serving