Lamb with Chermoula

1 medium onion grated
2 teaspoons crushed garlic
8 Tablespoons chopped flat leaved parsley
½ teaspoon ground cumin
½ teaspoon saffron
½ teaspoon Harissa
½ Cup olive oil
2 Tablespoons lemon juice
l/2 kg leg of lamb

To make Chermoula:
Mix onion, garlic, parsley, cumin, saffron, harissa, olive oil and lemon juice together and stand for 1 hour.

Spread chermoula mixture into both sides of lamb and marinate for at least 2 hours. Over bake on 180 C for about 3/4 hour turning frequently. Cut in thick slices across the grain and serve.

Lamb Koftas

750 g lamb mince
2 red onion, finely chopped
1 Cup firmly packed fresh continental parsley leaves
4 teaspoons crushed garlic
1 ½ teaspoon ground cumin
1 ½ teaspoon ground coriander
1 teaspoon ground cinnamon
2 Tablespoons tomato paste
1 Cup breadcrumbs
2 eggs, lightly whisked
Salt & freshly ground black pepper
1 Cup plain flour
3 Tablespoons olive oil

Line a baking tray with plastic wrap. Combine the lamb, onion, parsley, garlic, cumin, coriander, cinnamon and tomato paste in a large glass bowl. Add the breadcrumbs and egg, and stir until well combined. Season with salt and pepper.

Divide mixture into 16 portions and shape each portion into a 4cm ball. Place on prepared tray. Cover with plastic wrap and place in fridge for 15 minutes to chill.

Place flour on a plate. Roll kofta in flour and shake off excess. Heat half the oil in a frying pan over medium heat. Add half the kofta and cook, turning occasionally, for 8 minutes or until cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining oil and kofta, reheating oil between batches. Arrange on a platter to serve.

Pastitsio

Serves 8

2 Tablespoons oil
1 large brown onion, finely chopped
2 cloves garlic, crushed
750g lamb or beef mince
800g can chopped Roma tomatoes
140g tub tomato paste
1 Cup chicken stock
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
500g packet dried macaroni pasta
180g butter
1 Cup plain flour
100 ml cream
3 1/2 Cups milk
2 eggs lightly beaten
1 1/2 Cups tasty cheese, grated

Preheat oven to 180°C. Grease baking dish.

Heat oil in a large, heavy-based saucepan over medium heat. Add onion and garlic and cook for 2 to 3 minutes or until tender. Add mince and cook, stirring with a wooden spoon to break it up, for 5 minutes or until browned.

Stir in tomatoes and juice, paste, wine, basil, oregano and cinnamon. Season to taste. Bring to the boil. Reduce heat and simmer for 45 minutes or until thick. Cool.

Cook pasta in a large saucepan of boiling salted water until just tender. Drain and return to pan. Stir in meat sauce.

Melt butter in a saucepan over high heat. Add flour and cook for 1 minute. Remove from heat. Slowly add cream and milk, stirring constantly. Return to heat and cook, stirring constantly, until sauce comes to the boil. Reduce heat and simmer for 5 minutes. Cool for 10 minutes. Stir in eggs and cheese.

Spoon meat and pasta mixture into prepared dishes. Pour cheese sauce over mixture and spread evenly. Bake for 50 to 60 minutes or until hot and golden.