Aloo keema is the most loved recipe in every part of Pakistan.
Meat lovers love mince, it absorbs flavours and spices fabulously. Cooking with lamb mince is not easy either, though it is without any bones, but still. Lamb mince requires patience to cook to have a delicious, hearty meal.
When we visited Turkey, we were surprised to see that keema can be used in several ways besides aloo keema. Being desi we always thought that mince can be used to make aloo keema or baingan ka keema with mutton mince.
Travelling to the land of Turks, was the best way to discover new food and explore alongside.
They have numerous lamb mince recipes like pasta, rice, kabobs, pizza, or doners. The Turks prefer lamb over chicken, hence use the mince often because it's quick to cook.
Lamb mince is incredibly versatile and can be transformed into a plethora of mouthwatering dishes.
Whether you're craving comforting shepherd’s pie or zesty lamb burgers, it will spark joy and creativity in the kitchen.
So, grab your apron and get ready to explore the burst of flavours with a flavourful lamb mince lasagne!
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it’s soft and translucent—around 5 minutes. Then, toss in the garlic and grated carrot, cook for another minute.
Add the lamb mince to the skillet. Break it up with a spoon and cook until it’s browned and delicious.
Once it’s ready, stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Let this simmer for about 15-20 minutes.
In a bowl, combine the ricotta cheese, half the mozzarella, Parmesan, egg, and a pinch of nutmeg if you like. Mix until everything is well blended.
Grab a baking dish and spread a thin layer of the meat sauce on the bottom. Place a layer of lasagna noodles over it, followed by half of the cheese mixture.
Add another layer of meat sauce, and repeat until you run out of ingredients, finishing with a layer of meat sauce on top. Sprinkle the extra mozzarella cheese generously over the final layer.
Cover the dish with aluminium foil (to keep the moisture in) and pop it in the oven for 25 minutes.
After that, remove the foil and bake for another 15-20 minutes until it’s bubbling and golden brown.
Once it’s out of the oven, let the lasagna cool for about 10 minutes. Slice into squares and enjoy a warm, hearty meal that’s sure to bring smiles all around!
