Turkish minced lamb casserole
11
Points®
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
1 large, finely chopped
Garlic
2 clove(s), crushed
Sultanas
25 g, or raisins
Ground Cinnamon
¼ teaspoon(s), level
Allspice
¼ teaspoon(s)
Vegetable stock cube
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 tablespoon(s), 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 teaspoon(s)
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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