Lamb and Pasta Bake with Bean Salad

lasagne or moussaka

This layered lamb and pasta pie is like lasagne or moussaka, with Greek yogurt and eggs replacing the béchamel sauce. Butter beans (called giant beans in Greece) in a spiced dressing make a tasty accompaniment or vegetarian main dish

LAMB AND PASTA BAKE (PASTITSIO)

SERVES 6-8 450g dried tubular pasta such as bucatini or macaroni 120ml extra virgin olive oil 500g minced lamb (or minced lamb and beef) 2 onions, sliced 4 garlic cloves, crushed 400g can chopped tomatoes in juice 1/2 tsp each ground nutmeg and pepper, mixed 2 tsp dried oregano or marjoram 250g kefalotiri cheese (or Parmesan or strong cheddar), coarsely grated 3 medium eggs, beaten with salt and pepper 250g strained Greek yogurt
Cook the dried pasta in lots of boiling salted water for 7-8 minutes or until al dente। Drain, reserving 200ml of the cooking water. Heat 3 tablespoons of the oil in a large flameproof casserole or large non-stick frying pan. Add the minced meat and cook for 6-8 minutes over high heat, stirring often. Add the onions, garlic, canned tomatoes, nutmeg and pepper and stir over a high heat for 5 minutes longer. Add the reserved cooking water and herbs. Cook over medium heat, uncovered, for a further 2 minutes. Pre-heat the oven to 190°C, Gas Mark 5. Toss the pasta in the remaining oil and use a third of this to line a 21-23cm square baking dish or cake tin. Scatter on a third of the cheese. Spoon in half of the meat sauce. Repeat once. Add the final pasta layer. Whisk the seasoned eggs with the yogurt (this should be the consistency of béchamel sauce). Carefully spoon this over the pastitsio and sprinkle on the remaining cheese. Bake for 15 minutes, uncovered, then cover with oiled aluminium foil and continue cooking for 25-30 minutes until the whole pie is hot and firm and the topping is set and pale golden. Serve in large squares or rectangles, hot or warm.

BEAN SALAD (GIGANTES)

SERVES 4-6 2x750g jars butter or lima beans in brine 4 tbsp extra virgin olive oil 1 onion, sliced 1 tsp mixed coriander and cumin seeds, crushed 4 tbsp tomato purée 2 sprigs fresh coriander Freshly ground pepper to taste
Drain the beans, reserving 100ml of the brine। Heat the olive oil with the onion and crushed coriander and cumin seeds for 2 minutes, then stir in the tomato purée and enough of the reserved brine to make a thick sauce. Stir in the beans. Heat them gently for about 5-8 minutes, until thoroughly warmed through. Season with pepper and stir in some of the coriander leaves, if liked. Serve hot, warm or cool.

RECIPE CLARE FERGUSON STYLING KAREN AKHTAR PHOTOGRAPHS LISA COHEN JULY 2008