Lamb Cannelloni

Ingredients:

450 grams minced lamb
1 onion peeled, sliced
1 garlic clove, peeled, crushed
2 tablespoon tomato puree
1 teaspoon cinnamon
1 teaspoon grated nutmeg
1 tablespoon fresh parsley
1 tablespoon chopped fresh mint
1 red chili, finely chopped
Lasagne sheets blanched, drained

For the topping:

125 grams ricotta
125 grams Greek-style yoghurt
4 free-range eggs
freshly grated nutmeg, to taste

How to cook:

Preheat the oven to 200C. Fry the lamb mince in a frying pan over a medium heat, turning frequently, for 4-5 minutes. Remove the lamb from the pan and set aside.

Fry the onion and garlic in the frying pan used to brown the lamb for 4-5 minutes. Stir in the cooked lamb and tomato purée and cook for a further 4-5 minutes. Stir in the spices and cook for a further 3-4 minutes. Stir in the fresh herbs and chilli.

Spoon some of lamb along the long edge of a sheet of pasta, roll the pasta up into a cylinder and place into a greased ovenproof dish. Repeat with the remaining lamb mince and pasta sheets.

For the topping, mix the ricotta, Greek-style yoghurt and eggs together in a bowl until well combined. Spoon the mixture on top of the lamb rolls and season, to taste, with grated nutmeg.

Bake in the oven for 15-20 minutes. Kali oreksi!