Greek Lamb Casserole

Greek Lamb Casserole

Time: 1 hrs 20 mins

Ingredients

  • 2 teaspoons olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 8 ounces eggplants, peeled and cut into 1/2 inch chunks
  • 3/4 cup water
  • 10 ounces lamb shoulder, well-trimmed, diced
  • 28 ounces canned crushed tomatoes
  • 3/4 cup fresh mint, chopped
  • 3/4 cup fresh dill, chopped
  • 3/4 teaspoon salt
  • 12 ounces orzo pasta
  • 1 cup plain low-fat yogurt
  • 1/4 cup all-purpose flour
  • 2 large egg whites

Directions

  • 1 Heat the oil in a nonstick skillet over medium heat.
  • 2 Add the onion and garlic; cook stirring frequently until onion is soft, about 5 minutes.
  • 3 Add the eggplant and water; cook stirring frequently until eggplant is tender, about 5 minutes.
  • 4 Add the cubed lamb and cook until longer pink, about 3 minutes.
  • 5 Stir in the tomatoes, 1/2 cup of mint, 1/2 cup of dill, salt and bring to a boil.
  • 6 Reduce heat to simmer, cover and cook 20 minutes or until lamb is tender.
  • 7 While the lamb mixture is cooking, cook orzo according to package directions, drain.
  • 8 Preheat oven to 350 degrees.
  • 9 In a small bowl, combine the yogurt, flour and egg whites.
  • 10 Stir the drained orzo into lamb mixture, spoon mixture into an 11 x 7 inch baking dish.
  • 11 Cover and bake 10 minutes; uncover spoon yogurt mixture on top, return to oven and bake until casserole is bubbly, about 20 minutes.
  • 12 Sprinkle with remaining 1/4 cup mint and 1/4 cup dill on top of dish and serve.
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