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