Greek Lamb And Macaroni Bake
|Boneless lamb||1 1⁄2 Pound|
|Butter/Oil||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Skinned chopped tomatoes||1 Cup (16 tbs)|
|Tomato paste||2 Tablespoon|
|Beef stock||2 Cup (32 tbs)|
|Gruyere cheese/Cheddar cheese||4 Ounce|
Trim fat from lamb and cut into 1-inch cubes.
Place in a casserole, dot with butter or sprinkle with oil, season with salt and pepper and cook in a hot oven for 15 minutes.
Add onion and garlic and cook a further 10 minutes.
Remove from oven and stir in tomatoes and tomato paste mixed with stock.
Add bay leaf, cloves and sugar.
Cover and replace in oven.
Reduce temperature to moderate and cook for 30 minutes.
Stir in macaroni and 1 cup water and cook, covered, for a further 45 minutes or until macaroni is tender.
Stir occasionally during cooking.
Remove foil, sprinkle cheese over, return to oven for 10 minutes to melt cheese.
Serve at the table from the dish.
Calories 791 Calories from Fat 299
% Daily Value*
Total Fat 34 g52%
Saturated Fat 17.1 g85.6%
Trans Fat 0 g
Cholesterol 207.1 mg69%
Sodium 1191.6 mg49.7%
Total Carbohydrates 53 g17.6%
Dietary Fiber 3.6 g14.3%
Sugars 7.5 g
Protein 68 g135.4%
Vitamin A 25% Vitamin C 20.7%
Calcium 33.3% Iron 15.8%
*Based on a 2000 Calorie diet