VERDICT: A good and easy to make dish. Especially for a main meal on a lazy Sunday afternoon. Just prepare everything. Pop in the oven for an hour. And you’ve got a meal ready to eat.
The yoghurt in the egg, does not seem to eave a sour aftertaste on the tastebuds. But it actually enhanced the smell and taste of the baked egg, with a superb creamy waft. Which contrasted nicely with the sourness in the tomato lamb mix. Yum. Definitely one of my favourite dish I made thus far. Especially the burnt bits, that adds to a little crunchy chewiness to texture.
The mince lamb was staring back at me from the chiller.
I had to do something.
*Flips Everyday Pasta* (My current pasta inspiration mini cookbook).
I had all the ingredients available.
P.S I used a phone camera for the photographs. My apologies for the blurry photos if you are reading this :) Enjoy the recipe!
- Adding half a tablespoon of Majoram and quarter teaspoon to lamb mince.
- Adding a dash of fresh grounded black pepper and dried Majoram to egg/yoghurt mixture.
- Dabbing bits of unsalted butter onto the egg/yoghurt before sending the dish to bake.
INGREDIENTS (Serves 2-3):
1 tbsp Olive Oil
1 Small Onion, Chopped
3 Garlic Cloves, Chopped
300g Lamb Mince
3 Tbsp Tomato Puree (I used Campbell’s tomato basil garlic pasta sauce)
1 Tbsp Plain Flour
300ml Chicken Stock
Salt & Pepper
1Tbsp Ground Cinnamon
1 1/2 Tbsp Dried Majoram (Additional Ingredient not in recipe)
1/4 Tbsp Dried Rosemary (Additional Ingredient not in recipe)
1 Beefsteak Tomato, Sliced (I used 10 Cherry Tomatoes, Halved)
80g Dried Short Cut Macaroni
100ml Greek Style Yoghurt
1 Egg, Lightly Beaten
- Heat olive oil in saucepan. Add onion and garlic, cook over low heat until softened.
- Add lamb and Dried Majoram, Ground Cinnamon, Ground Pepper. Cook till browned.
- Add tomato puree, stir for one minute. Add in chicken stock and plain flour. Season with salt.
- Bring to a boil, reduce heat. Cover and cook till simmering and the sauce is reduced.
- Meanwhile, boil a pot of water.
- Add the macaroni to boiling water. Cook for 8-10 minutes. Until tender and firm to he bite.
- Spoon lamb mixture into a ovenproof dish, add tomato halves on top.
- Drain pasta and sprinkle over lamb and tomato mixture.
- Mix yoghurt and Egg together in a bowl and mix well. Add a dash of ground black pepper and half Tsp of Dried Majoram.
- Pour the mixture over the lamb, tomatoes and macaroni.
- Bake in preheated oven, 190 Degrees for an hour.
- Serve immediately.