Casserole of Lamb, Bell Pepper and Pasta with Feta Cheese Topping

Inspired by the flavors of goulash, this casserole combines lamb, bell pepper, paprika, caraway seeds and cayenne pepper with pasta and feta cheese. Cooked in a pressure cooker, the lamb needs only about 20 minutes to get nice and tender.

Ingredients

• 1½ lb / 700 g leg of lamb, cut into 1 in / 2.5 cm cubes
• 1 tbsp vegetable oil
• 1 bell pepper, preferably peeled, cored and sliced
• 1 medium onion, coarsely chopped
• 2 cloves of garlic, finely chopped
• 2 tsp caraway seeds
• 1 tsp salt (or to taste)
• freshly ground pepper
• ¼ cup / 60 ml dry white wine
• 2 tsp paprika powder
• ½ tsp cayenne pepper
• 4 tbsp tomato paste
• ½ lb / 250 g dried pasta
• ¼ lb / 100 g feta cheese, crumbled

Preparation

1. Set pressure cooker over high heat. Add vegetable oil, caraway seeds and lamb meat. Brown well on all sides (about 5 minutes). Remove and set aside.
2. Add chopped onion to the pan and cook until golden brown, stirring frequently to prevent scorching.
3. Add bell pepper and salt. Cook for a few minutes.
4. Reduce heat. Add garlic and cook for another minute.
5. Return meat to pressure cooker, add white wine, paprika and cayenne pepper.
6. Put on the lid, bring to high pressure and cook for 20 minutes, adjusting heat as necessary.
7. While the meat is cooking, boil the pasta, drain well and set aside.
8. When the meat is done, release pressure. Stir in tomato paste and adjust seasoning with salt and pepper.
9. Layer meat and pasta in a lightly greased casserole. Top with crumbled feta cheese.
10. Broil until the feta starts to turn golden brown at the edges.

Yields 4 servings

Preparation time about 1 hour