Recipe by: Goody Kitchen
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.
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.
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
consistency. Bring to the boil, reduce to low and simmer for 5-7 minutes until thickened. Add the nutmeg then season.
Meanwhile, cook the pasta in boiling salted water for 9 minutes, until al dente. Drain, transfer to a large bowl and cool slightly.
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.
Mix the breadcrumbs, parmesan and coriander then sprinkle over the pasta. Bake for 30-35 minutes, or until golden and
bubbling. Leave to cool for 5 minutes then serve.
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