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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, mince lamb, green chillies, salt, pepper, clove powder, nutmeg, Libyan spice, and cinnamon on medium heat for 15 minutes until the lamb is browned and the onions are softened.
Add the tomato puree and the plum tomato, and cook for another 15 minutes until the sauce thickens slightly.
Boil the pasta until al dente and set aside.
Melt the salted butter in a pan, then add the flour, salt, pepper, and nutmeg. Cook for a few minutes until the mixture is smooth and bubbling.
Add one cup of milk gradually, stirring continuously, and cook for another 4 minutes until the sauce thickens.
Mix the boiled pasta with the minced lamb sauce well.
Add a layer of bechamel to the bottom of your baking tray, then add the pasta mix, followed by the final bechamel layer.
Sprinkle the cheddar cheese and mozzarella cheese on top.
Bake in the oven for 10 minutes at 190 degrees Celsius, then grill for another 2 minutes until the cheese is golden and bubbly.
Serve hot and enjoy!
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You can substitute Libyan spice with all spice if unavailable.
Can I use a different type of meat?
Yes, you can substitute lamb with beef or chicken mince.
What can I use instead of cheddar cheese?
You can use any melting cheese like gouda or Monterey Jack.
How do I know when the bechamel is ready?
The bechamel is ready when it thickens and coats the back of a spoon.
Can I make this dish ahead of time?
Yes, you can prepare the components in advance and assemble before baking.
Is it necessary to grill the top?
Grilling the top gives a nice golden finish, but you can skip it if preferred.
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