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Photo of Turkish minced lamb casserole by WW

Turkish minced lamb casserole

11 - 12
PersonalPoints™ per serving
Total Time
1 hr 15 min
Prep
20 min
Cook
55 min
Serves
4
Difficulty
Easy
This layered casserole has a delicious middle eastern flavour, spiced with cinnamon and allspice.

Ingredients

Pine nuts

25 g

Lean Lamb Mince (less than 16% fat), raw

350 g

Onion(s)

1 large, finely chopped

Garlic

2 clove(s), crushed

Sultanas

25 g, or raisins

Ground Cinnamon

¼ teaspoons, level

Allspice

¼ teaspoons

Vegetable stock cube(s)

1 cube(s), or lamb, make up to 150ml with hot water

Calorie controlled cooking spray

5 spray(s)

Aubergine

1 medium, sliced

Courgette

1 medium, sliced

Cornflour

1 tablespoons, level, blended with 2 tbsp cold water

Tomato

2 large, sliced

0% fat natural Greek yogurt

100 g

Medium fat soft cheese

125 g

Egg, whole, raw

1 medium, raw, beaten

Salt

1 pinch

Black pepper

¼ teaspoons

Instructions

  1. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C/375°F.
  2. Heat a large saucepan and add the pine nuts. Cook for about 1 minute, shaking the pan often, until browned. Take care that they don’t burn. Remove and cool.
  3. Dry fry the minced lamb in the saucepan for 4-5 minutes, until browned. Add the onion and garlic and cook for 2-3 minutes. Stir in the sultanas or raisins, cinnamon, allspice and stock. Simmer, uncovered, for 10 minutes.
  4. Meanwhile, spray a non-stick frying pan with a low fat cooking spray and cook the aubergine and courgette slices for 3-4 minutes, until softened.
  5. Add the blended cornflour to the mince mixture and cook, stirring, until thickened. Add the pine nuts, then spoon half the mixture into a deep ovenproof baking dish. Layer the aubergines on top, then spoon the remaining mince mixture over them. Arrange the courgettes and tomatoes on top in an overlapping layer.
  6. Beat the yogurt, soft cheese and egg together. Season. Pour over the courgettes and tomatoes, spreading it over them. Bake for 40-45 minutes until set and golden.

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