This delicious looking recipe is from a lady named Marwa in a cooking group I am in. And doesn’t it sound GREAT?!
1/2 cup plain Farmers Union Greek Style Yogurt
2 garlic cloves, crushed
3cm piece ginger, peeled, finely grated
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon garam masala
1/4 teaspoon chilli powder
600g chicken thigh fillets, trimmed, cut into 3cm pieces
1 tablespoon vegetable oil
1 brown onion, halved, thickly sliced
410g can tomato puree
1/2 cup Campbell’s Real Stock Chicken
1/2 cup thickened cream
SunRice Basmati Rice and coriander leaves, to serve
Place yoghurt, garlic, ginger, cumin, coriander, garam masala and chilli powder in a glass or ceramic dish. Add chicken. Stir to coat. Cover. Refrigerate for 2 hours.
Step 2 Heat oil and butter in a heavy-based saucepan over medium-high heat. Add onion. Cook, stirring occasionally, for 3 to 4 minutes or until softened. Add chicken mixture to pan. Cook, stirring, for 5 minutes or until chicken just starts to change colour. Add tomato puree and stock. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until chicken is tender and mixture has thickened slightly.
Step 3 Stir in cream. Simmer for a further 5 minutes or until heated through. Serve with steamed rice and coriander leaves.
We love this recipe so much and have it on a regular basis. I hope that you’ll love it too !!
Once again I make NO apology for my poor photography. There’s not enough time in the day to set the scene for pretty food photos lol
- 1 Large brown onion, finely chopped
- 2 cloves garlic – crushed or finely chopped
- 500 g lamb mince
- 1 Tbls ground cumin *generous tbs*
- 1 x 400g can diced tomatoes
- 150 g baby spinach leaves
- 250 g pasta shape of choice
- 700 g butternut pumpkin, peeled and chopped into 2cm pieces
- 150 g feta, crumbled
- 1/4 cup grated parmesan
- 3 Tbls pine nuts
- 1 Tbls ground paprika
Preheat your oven to 180C
Heat the oil in a large non-stick frying pan over medium-high heat. Add the onion and garlic, and cook for 1 minute.
Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 4 minutes or until the mince changes colour. Add the cumin and paprika then cook, stirring, for 30 seconds or until aromatic. Stir in the tomato.
Place the spinach in a colander in the sink. Cook the pasta in a large saucepan of salted boiling water for 10 minutes. Add the pumpkin in the last 3 minutes of cooking. Pour the pasta mixture over the spinach in the colander to drain. Return the pasta mixture to the pan.
Add the mince mixture and half the feta to the pasta mixture. Stir until well combined.
Transfer the mixture to a large greased baking dish. Sprinkle with the parmesan, pine nuts and remaining feta. Bake for 25 minutes or until golden.
For a different flavour, swap the ground cumin, feta and fresh mint leaves for dried oregano, fresh ricotta and fresh basil leaves.
My kids love love love lasagne but my youngest has troubles eating it so I make my lasagne with macaroni now! It still basically tastes the same, you still get the cheesy bechamèl and you still have your rich minced mixture. But it’s easy for toddlers to eat. I hope you enjoy
PS: I never claimed to be a good photographer 😉
First make the meat sauce.
Fry 2 large very finely cut onions with 3-4 cloves garlic until softened
Add 1kg beef mince and cook while breaking up the lumps until no longer pink
Add salt and pepper to taste, 1 good heaving teaspoon of nutmeg, 1 can diced tomatoes (then fill can with water and add that too) plus 2 fresh tomatoes grated, 2 teaspoons of chicken stock powder and a small tin tomato paste. Let cook until almost thickened then it’s time to start the pasta
I use macaroni for this because it’s easier for little ones to pick it up. Boil 500g macaroni until almost fully cooked then tip into colander and return to the pasta pot
Meanwhile as the pasta is cooking make the bechamèl, melt 50g butter into a medium pot, then add about 3 tablespoons of plain flour and stir until starts to change color, whisk in about 1 litre of milk. More if you like it very saucy.
Cook the bechamel until nearly ready then add a handful of cheddar cheese, whisk until melted and sauce is gooey. Mix it through the macaroni.
Layer half of the beef in your lasagne pan, then half of the cheese/macaroni mixture, then the rest of the beef on top of that and finally the macaroni mix again. Top with grated cheese and bake at 200C or 180C for a fan oven until melted and golden if you like it like that.