Recipe by Boo Chef in West Texas
posting for ZWT
Top Review by Lavender Lynn
Hey, Greek comfort food! Probably the most distinctive note in this is the combination of cinnamon with meat and cheese, something often done in the Near East but rarely in America. There is a scary moment in this and at least one other Greek recipe we tried, with tomato paste and dry spices in a hot skillet with the onions while waiting for the broth. Don't worry, it all works out as the hot broth cleans the pan. Made for Zaar World Tour 6 on behalf of the Voracious Vagabonds.
- 1 lb ground lamb
- 1 medium minced onion
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon fresh ground nutmeg
- 6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
- 2 tablespoons tomato paste
- 2 teaspoons minced fresh oregano leaves
- 3 cups low sodium chicken broth
- 1 cup heavy cream
- 8 ounces about 2 cups elbow macaroni
- 1 teaspoon cornstarch
- 2 ounces grated pecorino romano cheese (1 cup)
- ground black pepper
Directions See How It's Made
- Adjust an oven rack to the middle position and heat the oven to 475 degrees. Cook the lamb in a 12-inch ovensafe nonstick skillet over medium-high heat, breaking apart the meat, until no longer pink and the fat has rendered, 3 to 5 minutes. Transfer the lamb to a strainer set over a medium bowl and let drain, reserving 1 tablespoon of the fat.
- Add the reserved tablespoon fat to the skillet and return to medium heat until shimmering. Add the onion, cinnamon, and nutmeg and cook, stirring often, until softened, 5 to 7 minutes. Stir in the garlic, tomato paste, and oregano and cook until fragrant, about 30 seconds.
- Stir in the broth, 1/2 cup of the cream, and 1/2 teaspoon salt, then add the pasta and drained lamb. Increase the heat to high and cook at a vigorous simmer, stirring often, until the pasta is tender, 9 to 12 minutes.
- Whisk the remaining 1/2 cup cream and cornstarch together in a small bowl, then stir into the skillet and continue to simmer until slightly thickened, about 1 minute. Off the heat, stir in 1/2 cup of the Pecorino and season with salt and pepper to taste. Sprinkle the remaining 1/2 cup Pecorino over the top and bake until lightly browned, 5 to 10 minutes. Serve.