Keema Pastitsio with Garam Masala Béchamel

Method

1. Heat the ghee in a wide pan over medium heat, add the cumin seeds and let them sizzle for 30 seconds until fragrant. Add the onion and cook, stirring, until golden brown, then add the garlic, ginger and green chilli for 1 minute (10 min in all). Golden onions are the backbone of a good keema, so don't rush them.

   Add in this stepGhee (or butter) 1 tbspCumin seeds ½ tspOnion, finely chopped 100 gGarlic cloves, minced 2Fresh ginger, finely grated 10 gGreen chilli, finely chopped 1

   medium heat

2. Turn up to medium-high heat, add the beef and break it up with a wooden spoon; cook until browned and dry. Stir in the garam masala, turmeric and chilli powder and fry for 1 minute until fragrant (7 min in all).

   Add in this stepMinced beef or lamb 200 gGaram masala 1 tspGround turmeric ¼ tspKashmiri chilli powder ½ tsp

   medium-high heat

3. Add the passata, water and salt and simmer over medium-low heat for 18 min, stirring now and then, until thick and no longer watery. Stir in the peas for the last 3 minutes, then half the coriander.

   Add in this stepPassata (sieved tomatoes) 150 gWater 60 mlSalt ½ tspFrozen peas 60 gFresh coriander, chopped 1 tbsp

   medium-low heat

4. Meanwhile, bring the water to the boil with the salt in a 20 cm pot over high heat, cook the pasta for about 9 min (2 minutes less than the packet says) and drain well.

   Add in this stepWater (for the pasta) 1½ LSalt (for the pasta water) 1½ tspPenne or ziti 120 g

   high heat

5. Return the pasta to the pot off the heat, stir in the butter and let it cool for 2–3 minutes. Separate the eggs: stir the lightly beaten whites into the pasta with a third of the cheddar, and keep the yolks for the béchamel.

   Add in this stepButter (for the pasta) 10 gEggs 1Mature cheddar, grated 18 g

6. Melt the butter in a saucepan over medium heat, stir in the flour for 2 minutes, then whisk in the milk a little at a time and cook, whisking, for 10 min until thick. Off the heat, add the garam masala, salt and another third of the cheddar, then quickly whisk in the yolks.

   Add in this stepButter (for the béchamel) 40 gPlain flour 40 gWhole milk 380 mlGaram masala (for the béchamel) 2 pinchSalt (for the béchamel) 1 pinchMature cheddar, grated 19 g

   medium heat

7. Heat the oven to 180 °C. Butter a 20×15 cm baking dish and spread half the pasta over the base, then all the keema, then the rest of the pasta, pressing each layer level. Pour over the béchamel and scatter with the remaining cheddar.

   Add in this stepMature cheddar, grated 18 g

8. Bake in the oven for 35 min, until golden and bubbling. Rest for 20 min, then scatter over the rest of the coriander and cut into squares.

   Add in this stepFresh coriander, chopped 1 tbsp

   oven