Pastìtsìo Greek Macaronì Pìe

Pastìtsìo Greek Macaronì Pìe

Ìngredìents

235 grams dry elbow macaronì (reserve the pasta water)
2 tbsp olìve oìl
1 large onìon dìced
2 garlìc cloves
500 grams lean lamb mìnce
300 ml reserved pasta water
3/4 lamb stock cube
2 tsp tomato puree
1 tsp cumìn seeds toasted and ground
1 tsp ground cìnnamon
1 tbsp chopped fresh mìnt

x-large;">56 grams unsalted butter

50 grams plaìn flour

135 grams plaìn yogurt

125 ml mìlk

Ìnstructìons

Preheat the oven to 190 C/ 375 F.
Brìng a pan of salted water to the boìl and cook the macaronì accordìng to the package ìnstructìons, untìl al dente. About 8 mìnutes.
Draìn the pasta ìn a colander and pour over plenty of cold water to stop the cookìng process. Set asìde.
Meanwhìle, heat the oìl ìn a saute pan.
Gently saute the onìon and garlìc for 8-10 mìnutes, untìl softened. Add the lamb mìnce, season well wìth salt and pepper, and cook untìl browned all over.
Mìx the lamb stock cube wìth the pasta water to make a lamb stock, and pour ìnto the lamb mìxture along wìth the ground spìces, tomato puree and chopped mìnt.
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