Baked Pasta with Lamb Stuffed with Vegetables and Egg Liquid
1.
Select the leg of lamb to remove the fat and chop it into meat filling
2.
Separately dice the onion, bell pepper, chili, tomato and lemon, mince ginger and garlic, and cut coriander into small pieces
3.
Put a little olive oil in the pan, pour diced onion and stir fry over low heat, then add minced ginger and garlic, add a little cardamom powder and stir fry
4.
When the onion is fried until golden brown, pour in the lamb stuffing and stir fry evenly
5.
Stir-fry for a while, pour in chili rings, diced lemon, diced pepper, coriander, add salt and continue to stir-fry slowly
6.
Add the diced tomatoes and continue to sauté on low heat for about 10 minutes
7.
Fold the spaghetti in half and boil it in salted water for 7 or 8 to mature
8.
Take 6 eggs and 4 tablespoons flour to make egg batter for later use
9.
Spread a part of the fried meat on a glass baking tray
10.
Spread the pasta flat on top of the meat
11.
Spread the remaining minced meat on the pasta
12.
Pour the egg batter evenly on the pasta, or replace the egg batter with mozzarella cheese
13.
Preheat the oven, put the plated pasta into the upper and lower tubes at 200-250 degrees in the middle of the oven and bake for 30 minutes. When you see the pasta expand, it can be out.
14.
The savory meat and custard pasta is ready
Tips:
It’s best to choose lean meat for the minced meat. When frying the minced meat, be sure to fry slowly
