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  • 2 pounds of Lamb (grounded)
  • 1 medium to large sized Yellow Onion (chopped)
  • 3 cups of Macaroni Pasta (uncooked)
  • ˝ cup Fresh Mint Leaves (Podina)
  • 1 cup Fresh Basil Leaves
  • 1 cup Parmesan Cheese (fresh - grated)
  • Salt (to taste)
  • Black Pepper (Pisi Kaali Mirch) (fresh ground - to taste)
  • 1 large can of Tomatoes (chopped)
  • 1 tbsp. Olive Oil

  1. Pre-heat oven to 350 degrees F.
  2. In a large sauté pan, cook onions and ground lamb in olive oil, on medium high heat, stirring frequently, until onions are translucent and meat is cooked through. While cooking, season with salt and pepper. Set aside.
  3. Boil a couple of quarts of water in a large saucepan, add a teaspoon of salt. Add macaroni, reduce heat to simmer. Cook until al dente – firm, not soft.
  4. In a large casserole dish, lay down layers of the meat, tomatoes, macaroni, basil & mint leaves, and Parmesan. Top with Parmesan. Cook in oven for 25-30 min.

Yield: 4-6 Servings
Ready In: 60 minutes or less, depending on individual speed.
Degree of Difficulty: Medium
Recipe Category: Main Course Mutton/Beef/Lamb, Pasta/Noodle, and Cheese
Recipe Ethnic Group: American
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