1 kilo Lamb Meat Chunks
3 tbsps Butter
1 pack Goody Vermicelli Cut Pasta
½ cup Goody Napolitana Red Sauce
2 Large onions, chopped
3 Bay Leaves
¼ tps Mestecca
5 Cardamom Pods
1 tbsp salt
½ tps ground Black pepper
2 tbsp tomato paste
½ cup carrots, skin removed and chopped
½ cup zucchini, skin removed and chopped
½ cup potatoes, skin removed and chopped
¼ cup Almonds, cut in half
Water for boiling
1.In a large pot on medium high heat, boil water then add onions, bay leaves, Mestecca, cardamom, salt, and pepper. Add the lamb chunks and leave for 1 hour to cook
2.Preheat oven to 200 degrees C.
3.In a medium pan over medium heat, add 2 tablespoons of butter then add the vermicelli and stir until lightly browned. Add the red sauce and tomato paste and mix well. Ladle the lamb chunks stock over the vermicelli until it is covered well. Turn the heat to low and cover for 15 minutes until the vermicelli is cooked.
4.Place the cooked vermicelli in a deep casserole, mix it in with the carrots, zucchini, and potatoes and add the lamb chunks on top. Place the casserole in the oven and cook for 20-25 minutes until the vermicelli and the lamb chunks are browned
5.Meanwhile, in a small pan, melt the remaining butter and add the almonds and stir until golden brown
6.To serve, place the vermicelli in the serving plate, top with the lamb chunks and sprinkle the almonds and serve.