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Egyptian Lamb Macaroni Béchamel

Savory Egyptian Lamb Macaroni Béchamel for Cozy Nights

Experience comforting nostalgia with this Egyptian Lamb Macaroni Béchamel, featuring rich flavors and creamy béchamel sauce.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: PASTA
Cuisine: Egyptian
Calories: 700
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lamb Mixture
  • 1 lb lamb mince 10% fat for tender flavor
  • 2 tablespoons oil for sautéing
  • 1 large onion diced
  • 4 cloves garlic crushed
  • 1 bay leaf
  • 2 teaspoons all spice
  • to taste salt
  • to taste pepper
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom optional
  • 1 teaspoon red chilli powder optional
  • 2 tablespoons tomato paste
  • 300 g plum tomatoes pureed or passata
  • 1 cube chicken stock crumbled
For the Pasta
  • 250 g penne pasta cooked al dente
For the Béchamel Sauce
  • 100 g butter
  • 100 g plain flour
  • 1.2 l milk gradually added
  • 1/8 teaspoon ground nutmeg
  • to taste salt
  • to taste pepper

Equipment

  • large pan
  • separate saucepan
  • Colander

Method
 

Cooking Instructions
  1. In a large pan, heat 2 tablespoons of oil over medium heat and sauté the diced onion until it's translucent.
  2. Add the crushed garlic and lamb mince to the pan. Cook until the lamb is browned, about 7-10 minutes.
  3. Stir in the bay leaf, all spice, salt, pepper, ground cinnamon, ground cardamom, and red chilli powder.
  4. Incorporate the tomato paste and pureed plum tomatoes into the mixture and cook for about 5 minutes.
  5. Crumble in one chicken stock cube and let the mixture simmer for a few minutes.
  6. Cook the penne pasta according to package instructions until al dente, usually around 10-12 minutes. Drain and set aside.
  7. In a separate saucepan, melt 100 g of butter over medium heat and add 100 g of plain flour, stirring for about 2 minutes.
  8. Gradually pour in 1.2 liters of milk, whisking until the mixture thickens, about 5-8 minutes.
  9. Sprinkle in ground nutmeg with salt and pepper to taste.
  10. Gently fold the lamb mixture into the cooked penne and top with béchamel sauce.

Nutrition

Serving: 1servingCalories: 700kcalCarbohydrates: 60gProtein: 40gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 1000IUVitamin C: 5mgCalcium: 250mgIron: 3mg

Notes

Optional: Garnish with fresh parsley or grated cheese before serving.

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