I just put Sophie Kay's Kapama Olympian together. I found the recipe in an old paperback that had belonged to my partner's mum: [italic] Pasta Cookery [/italic] Dell, 1979
2lb leg of lamb, cut into serving pcs
Juice of a lemon
1 1/2 tsp salt
1/8 tsp blk pepper
2 Tbs flour
6oz tomato paste
4 Cups Hot Water
1 med onion
2 Cinnamon sticks broken
2 cloves garlic
6 Cups uncooked Mostaccioli
1/3 cup grated Parmigiano
Lemon slices for garnish
Season lamb w/S&P, lemon, brown in Dutch oven
Remove lamb, add flour to drippings, make light to med roux, mix in tomato paste + water
Add lamb and clove studded onion, cinnamon, and garlic (recipe calls for putting together a "bouquet garni", I'm just going to remove them later.
Slice orange in half, squeeze and toss in
Bring to boil, cover and reduce heat, simmer an hour or until lamb tender
Remove lamb, onion, etc or your garni bag... bring to boil, add pasta, cook 10-15 min to your liking.
Place on platter, dust with cheese, garnish with lemon slices (I used wedges and a bit of zest) ;added some V8 to sub for the water; added 2 Bay leaves, and 3 extra garlic cloves.
It smells delicious...