This dish was a little time consuming in preparation but saying that it was definitely worth the effort. The combination of the lamb, cinnamon, allspice and sultanas was savoury and sweet - very inticing and this with the layers of vegetables gave the dish a Middle Eastern flavour.
Turkish Minced Lamb Casserole
(recipe adapted from Weight Watchers Australia)
ProPoints per serve: 9
50 grams pine nuts 500 grams lamb mince
2 cloves garlic, crushed
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
50 grams sultanas
300mls beef stock (made with stock powder)
2 small eggplants, thinly sliced
4 small zucchini, ends trimmed and thinly sliced
1 tablespoon cornflour combined with 2 tablespoons water
200 grams low fat plain yoghurt
250 grams low fat ricotta cheese
2 eggs, lightly beaten
Preheat oven to 180 degrees Celcius.
Heat a large non stick frying pan over medium heat. Add pinenuts and cook for 1 minute, shaking the pan until browned. Remove from heat and cool.
Dry fry mince in frying pan for 4 - 5 minutes, or until browned, breaking up the lumps. Add onion and garlic and cook for 2 - 3 minutes. Add sultanas, cinnamon, allspice and stock. Simmer uncovered for 10 minutes.
Meanwhile spray another non stick pan with oil and cook eggplant and zucchini seperately for 4 - 5 minutes, or until softened. Add blended cornflour to mince mixture and cook, stirring until thickened. Remove from heat and stir through the pinenuts.
Spoon half the mince mixture into a deep oven proof dish. Layer eggplant on top. Spoon over remaining mince mixture. Arrange zucchini and tomoatoes on top in an overlapping layer.
Place yoghurt, ricotta and egg in a food processor and season to taste with salt and pepper. Pour over zucchini and tomatoes, spreading evenly to cover. Bake for 40 - 45 minutes or until set and golden.