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Put the minced meat into a pan and cook slightly to get rid of any fat. Drain the fat off. Add in the onion, a great of nutmeg, the cinnamon, salt, sugar and pepper. You can add a generous knob of butter here but I tend not to, lamb meat has enough fat! Stir well and cook over a low heat for twenty minutes. When slightly browned add the drained tomatoes and 2 tbsp. water or 2 tbsp. of the tomato juice. Remove from the heat and mix in two tbsp. of the béchamel sauce.
After you eat this you won’t move for days. Dad used to eat it cold too. Just cut it into squares and munch!
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