Italian | 30+ mins | Non Veg
- 200g of Panzani Fusilli
- 750ml milk
- 1 pinch of nutmeg
- 3 cloves of garlic
- 8 Amul cheese cubes (processed cheese)
- 210g of Tomato sauce
- 300g of boneless lamb
- Salt & Pepper as required
- 2 diced onions
- 2 diced peppers
- Parsley
- Chilli pepper
- Grated cheese
- Cook the fusilli in salted boiling water for 12 min.
- Prepare your aromatic mixture by blending the onion, garlic, parsley and chilli pepper. Set aside in a bowl. Chop your lamb meat into pieces and finely blend it a well.
- In a frying pan with a little hot oil on the bottom, brown your meat for 3 minutes. Then add your aromatic mixture, and then tomato sauce as well as 3 tbsps of water. Then add the salt, pepper and lemon juice.
- In a saucepan, heat the milk up along with 1 clove of garlic and 1 pinch of nutmeg. Once the milk is hot, incorporate the Torti then the Amul cheese and then the nutmeg. Let the pasta absorb the milk for 12 minutes.
- Make the pie in a lightly buttered baking dish: pour in half the pasta, cover with a layer of meat, and finish off with a layer of pasta. Sprinkle with cheese and put it under the oven's grill until golden brown.
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