المكونات
- Lamb mince 400g
- Large onion 1, finely minced
- Garlic 4 cloves, finely chopped
- Spinneysfood Mediterranean Extra Virgin Olive Oil 3 tbsp
- Tomato paste 5 tbsp
- Spinneysfood Ground Cumin ½ tsp
- Paprika ½ tsp
- Ground coriander ½ tsp
- Chilli flakes 1 ½ tsp
- Spinneysfood Black Pepper ½ tsp, plus more to taste
- Breadcrumbs 4 tbsp
- Spinneysfood Organic Free Range Eggs 2
- Spinneysfood Fresh Milk 50ml
- Large rigatoni 600g
- Chicken stock 700ml
- Spinneysfood Fine Sea Salt 1 tsp, plus more to taste
- Spinneysfood Greek Yoghurt 200ml
- Mint 1 bunch, finely chopped
- Lemon ½, juice
- Spinneysfood Salted Butter 100g
- Fresh coriander or fresh parsley To serve, chopped
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
Stuffed lamb manti pasta bake with garlic yoghurt
Armenian 20 Mins Prep · 25 Mins Cook
- Preheat the oven to 180°C, gas mark 4.
- Grease a 25 x 5cm round oven dish with butter or oil.
- Combine the lamb mince, onion, 3 finely chopped garlic cloves, olive oil, 1 tbsp tomato paste, cumin, paprika, coriander, ½ tsp chilli flakes, ½ tsp black pepper, breadcrumbs, eggs and milk. Mix well and refrigerate for 1 hour.
- Stand the uncooked rigatoni upright in the prepared oven dish so they fit tightly together.
- Transfer the lamb mixture into a piping bag and fill each pasta tube.
- Bring the chicken stock to the boil with 3 tbsp tomato paste and 1 tsp salt. Pour the hot stock around the pasta. Bake for 15 minutes, then switch to the grill setting and cook for a further 10 minutes until golden and crisp.
- For the spiced butter, melt the butter in a saucepan and stir in 1 tbsp tomato paste and 1 tsp chilli flakes. Cook briefly until fragrant.
- Mix the yoghurt with mint, 1 finely chopped garlic clove, lemon juice, salt and pepper.
- Serve the pasta bake with garlic yoghurt, drizzle with spiced butter, and scatter with chopped herbs.