Spiced Lamb Lasagne
|Onion||1 , finely chopped|
|Oil||2 Tablespoon (About 2 Tablespoon)|
|Minced lamb||1 Pound, raw or cooked (About 450 Grams Or 2 Cups)|
|Chili powder||7 Gram (About 1 Tablespoon)|
|Green pepper||1 , deseeded and chopped|
|Tomato concentrate||1⁄2 Ounce (About 15 Grams Or 1 Tablespoon, Or Use Paste)|
|Meat stock||3⁄4 Pint (About 450 Milliliter Or 1 7/8 Cups)|
|Raisins||2 Ounce (About 50 Grams Or 1/3 Cup)|
|Lasagna sheets||6 Ounce (About 175 Grams)|
|Plain yogurt||1⁄4 Pint (About 150 Milliliter Or 1 Cup)|
|Chopped walnuts||1⁄2 Ounce (About 15 Grams Or 1 Tablespoon)|
|Red pepper||1 Small, deseeded and cut in rings|
1 Fry the onion in the oil for 3 minutes until softened. Add the minced lamb and stir to brown it. Add 2/3 of the chilli powder and cook for 1 minute.
Add the green pepper, tomato concentrate (paste), seasoning, stock and raisins. Bring to the boil, cover, and simmer for 15 minutes if using cooked lamb, or 40 minutes if using raw lamb.
2 Boil the lasagne sheets in salted water for about 5 minutes or until just tender. Wash the lasagne briskly under cold running water to remove the starch and separate the sheets. Drain and dry the sheets on a clean cloth or paper towel.
3 Preheat the oven to 190Â°C, 375Â°F, gas 5. Spoon a layer of meat sauce into the bottom of an oven proof dish. Cover with a layer of lasagne.
Repeat until the sauce and lasagne are all used, finishing with a layer of sauce on top.
4 Beat together the yogurt, egg, and chopped walnuts, adding the rest of the chilli powder. Pour the yogurt mixture over the top of the dish. Arrange the rings of red pepper over the yogurt. Return to the oven and cook for another 20 minutes. Serve immediately with a crisp green salad.
Tip: Extra flavour may be given to lasagne dishes by brushing the pasta layers with butter while making up the dish.Ravioli are small pasta dump- lings, stuffed with savoury fillings : beef, chicken, veal, spinach, eggs and cheese can all be used in different combinations.
They are usually served as an appetizer in a rich tomato sauce. Once the basic method of making ravioli has been learned and it is quite easy you will find that you can experiment with your own favourite combinations of fillings and flavours.
A good tip to remember is that ravioli cooked and left overnight in the refrigerator with its accompanying sauce, will be extra tender the next day.
The traditional way of serving ravioli is to drain it well, then toss it in butter, either plain or garlic-flavoured, and then top it with grated cheese.