Moroccan-Spiced Pastitsio with Lamb and Feta

Moroccan-Spiced Pastitsio with Lamb and Feta
Photo by Hans Gissinger

Ingredients

  • 3 cups whole milk
  • Ingredient info: Look for ras-el-hanout at specialty foods stores or order it online at adrianascaravan.com.
  • 2 tablespoons olive oil
  • 2 large garlic cloves
  • 1 pound ground lamb
  • ½ cup Parmesan cheese, freshly grated
  • 1 28-ounce can diced tomatoes in juice
  • + 11 more ingredients
    • 2 tablespoons dried mint
    • 1 pound penne rigate
    • 6 ounces feta cheese
    • 3 large eggs
    • 6 tablespoons all-purpose flour
    • 1 teaspoon ground cinnamon
    • 3 teaspoons ground cumin
    • 1 ¼ cups red onion
    • 8 tablespoons unsalted butter
    • 1 tablespoon tomato paste
    • 1 ½ tablespoons ras-el-hanout

Heat oil in large skillet over medium-high heat. Add onion and garlic; sauté 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 teaspoons cumin, and cinnamon. Bring to...

View full recipe at Epicurious

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