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Greek Lamb Casserole

EasiYo Yoghurt | Easy Recipes | EasiYo Savoury Dishes | Greek Lamb Casserole

Ingredients

  • 2 teaspoons olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 230g eggplant, peeled and cut into 1/2-inch chunks
  • ¾ cup water
  • 280g well-trimmed lamb shoulder, diced
  • 2 tins of crushed tomatoes
  • ¾ cup chopped fresh mint (divided use)
  • ¾ cup chopped fresh dill (divided use)
  • ¾ teaspoon salt
  • 1 ½ cups orzo
  • 1 cup plain EasiYo Skimmers Yoghurt
  • ¼ cup all-purpose flour
  • 2 large egg whites
  • Greek Lamb Casserole
    Method
    Heat the oil in a large nonstick skillet over medium heat.
    Add onion and garlic, and cook, stirring frequently, until onion is soft, about 5 minutes.

    Add eggplant and water, and cook, stirring frequently, until eggplant is tender, about 5 minutes.
    Add lamb and cook until no longer pink, about 3 minutes.

    Stir in tomatoes, 1/2 cup of mint, 1/2 cup of dill, and salt, and bring to a boil.
    Reduce to a simmer, cover, and cook 20 minutes, or until lamb is tender.

    Meanwhile, cook orzo according to package directions. Drain.

    Preheat oven to 350°F (180°C). Combine yogurt, flour and egg whites in small bowl.
    Stir drained orzo into lamb mixture. Spoon mixture into an 28cm x 18cm baking dish.
    Cover and bake 10 minutes.
    Uncover dish and spoon yoghurt mixture over top.
    Bake until pasta is piping hot, about 20 minutes.

    Sprinkle remaining 1/4 cup mint and 1/4 cup dill on top and serve.

    Serves 6

    EasiYo Yoghurt | Easy Recipes | EasiYo Savoury Dishes | Greek Lamb Casserole