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.