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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook the diced onion and charlotte with the minced lamb, salt, pepper, clove powder, and mixed spice for 10 minutes until the lamb is browned and aromatic.
Add the blended tomatoes and the tomato puree, stirring to combine.
Add the turmeric, cayenne pepper, ginger powder, garlic powder, cinnamon, and clove powder, mixing well.
Melt the butter with the vegetable oil over medium heat.
Stir in the plain flour until a paste forms.
Gradually add the fresh milk, stirring constantly, and season with salt, pepper, and garlic powder until the sauce thickens.
Boil the pasta until al dente and coat some of it in the bashamel sauce.
Layer the minced lamb, pasta, and bashamel sauce in a baking dish.
Cover with mozzarella and cheddar.
Bake at 180 degrees Celsius for around 10 minutes until the cheese is melted and golden.
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Keep stirring the bashamel sauce until it thickens to avoid lumps.
Can I use a different type of meat?
Yes, you can substitute minced lamb with minced beef or chicken if preferred.
How do I know when the bashamel sauce is ready?
The bashamel sauce is ready when it is thick and coats the back of a spoon.
Can I prepare this dish in advance?
Yes, you can assemble the dish and refrigerate it. Bake it just before serving.
What type of pasta should I use?
You can use any type of pasta you prefer, such as penne or macaroni.
How can I make this dish spicier?
Add more cayenne pepper or a pinch of chili flakes to increase the heat.
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