Try
to get chops about 4 cm (1-1/4 inches) thick
(how can yo ugo wrong with 4cm chops of
lamb!). Alternatively purchace a leg of
Lamb and have it cut into 6 Pieces.
Place Lamb in a Baking dish and Spread or
pour oil or Butter on top. Bake in a moderate
Oven for 20 miNutes.
Add
onion to dish and return to Oven for further
10 minutes.
Add
tomato puree, chopped tomatoes, cloves,
cinnamon bark and salt and pepper to taste.
Baste
Meat with liquid and cook for futher hour
until Meat is tender, adding a little of
the water or stock if necessary.
When
Meat is cooked add water or stock and stir
in Pasta.
Cook
for futhrer 20 minutes, stirring occasionally,
and adding a little more liquid if mixture
looks dry.
When
Pasta is tender, sprinkle Cheese over Pasta
and return to Oven for 5 miNutes. Serve
immediately.
NOTES:
This
is a popular restaurant dish in Greece,
Cyprus and Egypt. The Pieces of Meat are
placed in individual Casserole dishes after
the initial cooking, and the Sauce, Pasta
and water or stock added to each dish, then
cooking completed. At home some suggest
dividing the Meat and Pasta ater it is cooked
and just before adding the Cheese. Return
to Oven for Cheese to melt.
This
recipie is adapted from a origional in:
The Complete Middle East Cookbook - by Tess
Mallos.
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