Preparation
Step 1
Make the meat sauce. Set a large saucepan with the olive over a high heat. Cook the onion, carrot and garlic for 6-8 minutes until the vegetables start to caramelise. Stir in the lamb mince and cook for 3-4 minutes, using a wooden spoon to break up the meat. Pour in the sieved tomatoes, tomato puree and spices. Add the bay leaves and 150ml water.
Step 2
Bring the sauce to the boil, reduce to medium-low and simmer for 40-45 minutes, stirring occasionally, until the sauce is thick and rich. Discard the cinnamon stick and bay leaf.
Step 3
Make the white sauce. Melt the butter in a large saucepan set over a medium meat. Add the flour and cook for 1 minute until combined. Slowly stir in the milk, mixing continuously, until all of the milk is incorporated and you have a smooth
Step 4
consistency. Bring to the boil, reduce to low and simmer for 5-7 minutes until thickened. Add the nutmeg then season.
Step 5
Meanwhile, cook the pasta in boiling salted water for 9 minutes, until al dente. Drain, transfer to a large bowl and cool slightly.
Step 6
Preheat the oven to 180C. Stir ¼ of the white sauce into the pasta then mix in the eggs and half the cheese. Grease a large ovenproof dish with the butter. Spoon ⅓ pasta into the dish, spreading to cover. Top with half the kabsa meat sauce, then add another ⅓ pasta. Add the remaining meat sauce then cover with the last layer of pasta, spooning over the remaining white sauce.
Step 7
Mix the breadcrumbs, parmesan and coriander then sprinkle over the pasta. Bake for 30-35 minutes, or until golden and
Step 8
bubbling. Leave to cool for 5 minutes then serve.
