During our moved abroad, we had the opportunity to eat lamb. In Hungary, pork and chicken are mostly eaten. Beef is rarely eaten, mutton even less often, and lamb is not eaten at all. Unless we sit down in a fancy restaurant and eat a steak or lamb chops.
Ingredients: 500gr Lamb Mince, 2pcs Brown Onion, 100gr Cheddar Cheese, 2pcs Smoked Garlic Clove, 70gr Tomato Paste, 300gr Tortiglioni Pasta, 1tsp Ground Cinnamon, 1tsp G round Oregano, Salt and Pepper - to taste.
Roast the lamb in a very hot, non stick, dry pan for 10 - 12 min, or until the meat is browned or crumbly. When the meat is browned, add the diced onion, the crushed garlic with a pinch of salt, and ground pepper. When the onion has softened, add cinnamon, oregano and tomato paste, pour 600ml boiled water and cook until the ragu thickens. You can season it thoroughly with salt, pepper and, if the tomatoes are sour, a little sugar. ( We don't like cinnamon in salty food, so I just added a pinch of cinnamon. But if you don't like it at all, don't include it.) Cook the pasta in lightly salted water, then dry and set aside. Don't forget to set aside a cup of the pasta cooking water. For the bechamel sauce, heat 4 tbsp of olive oil in a medium saucepot over medium heat. Add 40gr of flour, stir frequently and fry until the flour begins to browned., then add 500ml if milk and cook until the sauce thickens. Grease a heat resistant bowl with butter, pour the lamb ragout into it, add the cooked pasta, mix thoroughly and pour over the bechamel sauce. Sprinkle the top with grated cheese, then bake in a preheated oven for 20 - 25min,or until the top is golden brown.
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