Ingredients

• 15ml/1 tbsp oil

• 450g/1 lb minced lamb

• 1 onion, chopped

• 2 garlic cloves, crushed

• 30ml/2 tbsp plain flour

• 300ml/1/2 pint lamb stock

• 2 large tomato

• 115g/4 oz pasta shapes

• 450g/1 lb Greek-style yogurt

• 2 eggs

• salt and ground black pepper

• green salad, to serve

Serves 4

Method:

1. Preheat the oven to 190C. Heat the oil in a large saucepan and fry the lamb for 5 minutes. Add the onion and garlic and continue to fry for a further 5 minutes.

2. Stir in the tomato puree and flour. Cook for 1 minute.

3. Stir in the lamb stock and season to taste with salt and pepper. Bring to the boil and cook for 20 minutes.

4. Slice the tomatoes, place the meat in an ovenproof dish and arrange the tomatoes on top.

5. Bring a pan of salted water to the boil and cook the pasta shapes for 8-10 minutes until al dente. Drain well.

6. Mix together the pasta, yogurt and eggs. Spoon on top of the tomatoes and cook in the preheated oven for 1 hour. Serve hot with a crisp green salad.