Lasagne:
6 Pangkarra Lasagne Sheets (for a 20 x 25cm oven proof dish)
600g Savannah Lamb Mince
1 Medium Red Capsicum (diced)
1 Brown Onion (diced)
3 Cloves Garlic (crushed)
Tomato Passata (500ml)
1 Lime (juiced)
1 Teaspoon Coriander Seeds
1 Teaspoon Fennel Seeds
1 Teaspoon Cumin Seeds
1 Teaspoon Mustard Seeds
½ Teaspoon White Peppercorns
½ Teaspoon Pimento
½ Star Anise
½ Teaspoon Cardamom Seeds
1 Tablespoon Sweet Paprika
2 Tablespoons Fresh Thyme Leaves
½ Bunch Coriander Root (finely chopped)
½ Bunch Coriander Leaves
1 Tablespoon Soy Sauce
1 Tablespoon Worcestershire Sauce
1 Cup Parmesan Cheese (finely grated)
Drizzle Sesame Oil
Bechamel Sauce:
½ Cup Plain Flour
60g Butter
500ml Milk
¼ Cup Cheddar Cheese (finely grated)
3 Large Red Chillies (finely diced)
1 Lime (zest)
Process:
Lasagne Sauce:
- Add coriander seeds, fennel seeds, cumin seeds, mustard seeds, peppercorns, pimento, star anise and cardamom to a frypan on medium heat and toast until fragrant
- Place in a mortar and pestle or spice grinder and allow to cool
- Add the paprika and grind until smooth
- Heat a large pot or frypan over medium-high heat and drizzle with sesame oil
- Add the mince and cook until brown, stirring and breaking up the mince until fine
- Add the onion, garlic and capsicum, fry of until tender
- Reduce the heat to medium-low, add half the spice mix and continue to cook until thickened
- Add the Worcestershire and soy sauces followed by the passata and mix through
- Add a little water to mince and reduce the heat to a simmer
- Cover with a lid and allow it to cook for approximately 30 minutes (stirring occasionally)
- Taste the lamb mixture, add more spice mix and coriander leaves once ready to build the lasagne
Bechamel Sauce:
- Place a saucepan over a medium heat and add a drizzle of oil along with the butter
- Allow the butter to melt then add the flour and stir through until it comes together
- Start adding the milk in small batches and whisk to create a smooth béchamel
- As the sauce thickens add a little more milk and whisk
- Continue the process until the consistency of the sauce remains constant without thickening
- Lower the heat to a simmer, add the cheddar and chilli stirring to combine
Lasagne:
- Pre-heat the oven to 170 degrees
- Bring a pot of water to the boil and drizzle with oil
- Add 2 lasagne sheets to the water at a time and cook for 10 minutes
- Remove from the water and trim to fit the lasagne dish if required (add 2 more sheets)
- Spoon a thin layer of the lamb into the base of the lasagne dish with a sprinkle of parmesan
- Place a lasagne sheets over the lamb and repeat the process to create 3 layers
- Once all 3 layers are constructed, pour the béchamel sauce onto the lasagne and smooth over
- Sprinkle the remaining parmesan over the béchamel sauce
- Bake the lasagne in the oven for approximately 20- 30 minutes until a light crust forms
Recipe by Mcfuzzlebutts Manchen