Macaroni And Lamb Casserole - cooking recipe

Ingredients

250 g macaroni
650 g minced lamb
2 medium onions, finely diced
3 tbsp oats
2 medium eggs
200 g creme fraiche
1/2 bunch mixed herbs such as thyme, marjoram and rosemary, chopped
185 g pepper stuffed olives
1 tbsp olive oil
2 cloves garlic, minced
125 ml dry red wine
250 g passata
1/2 bunch spring onions, cut to about 5cm long
5 medium tomatoes, sliced

Preparation

Preheat oven to 400\u00b0F. Cook the macaroni as per package instructions, drain and set aside. In a large bowl, mix together the lamb, onions, oats, eggs, 1/2 cup creme fraiche or sour cream, herbs and olives. Season with salt, pepper and a pinch of nutmeg.
Heat oil in a frying pan and sautee the lamb mixture, in portions, then set aside. Add the garlic to the pan, fry until translucent then deglaze with the wine, tomato puree and stir in the remaining creme fraiche or sour cream. Season with salt and pepper and allow to simmer until thickened then mix with the lamb mixture.
Layer a baking dish with the lamb mixture and macaroni, finishing off with a layer of lamb. Top with green onions and sliced tomatoes, drizzle with oil and bake for 40-45 minutes.