Recipe: This will be the best lamb lasagne to ever adorn your dining table

Are you a regular at Mother Cluckers Bar? Is it your version of Central Perk? While the friendly neighbourhood bar in Bengaluru is known for its mouth-watering delicacies, we get that you might carve their sumptuous offering on a day when you can't pay them a visit.

So we got Chef Thashvin Muckatira, the man behind the counter at Mother Cluckers Bar, to spill his secrets. Here's his recipe for the perfect lamb lasagne.

Get cooking!


So delish, you won't be able to resist.

Makes: 4 servings

Ingredients

Unsalted butter: 4 tbsp
All-purpose flour: 3 tbsp
Salt: A pinch
Garlic: 4 cloves minced
Onion: 2 tbsp chopped
Milk: 1 cup
Chicken broth: 1 cup
Mozarella cheese: 1/2 cup grated
Sharp Cheddar cheese: 1/2 cup grated
Minced Lamb: 200 g
Leeks: 1 stalk chopped fine
Celery: 1 stalk chopped fine
Ground black pepper: A pinch
Parmesan Cheese: 1 tbsp grated
Lasagne sheets: 6 fresh or pre-cooked
Olive oil: 2 tbsp


This is going to become a dinner staple real quick.

Method

- Melt the butter in a saucepan over medium heat. Cook the minced lamb, leeks, celery, onion and garlic in the butter until chicken is well cooked and onion becomes tender.
- Stir in the flour and salt and simmer until bubbles are formed.
- Pour in the chicken broth and milk, and bring to boil, stirring constantly, for a minute.
- Stir in the cheddar cheese and stir till it melts completely.
- Add the ground black pepper. Remove from heat and set aside.
- Spread 1/3 of the lasagna sheets on a baking tray. Layer with 1/3 of the lamb sauce. Repeat twice and top with evenly spread mozzarella cheese.
- Bake for 30 minutes in a pre-heated oven
- Sprinkle parmesan cheese.
- Serve with garlic bread on the side.