Greek Lamb Casserole
photo by WiGal
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Serves:
-
6
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 of 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
- Heat the oil in a nonstick skillet over medium heat.
- Add the onion and garlic; cook stirring frequently until onion is soft, about 5 minutes.
- Add the eggplant and water; cook stirring frequently until eggplant is tender, about 5 minutes.
- Add the cubed lamb and cook until longer pink, about 3 minutes.
- Stir in the tomatoes, 1/2 cup of mint, 1/2 cup of dill, salt and bring to a boil.
- Reduce heat to simmer, cover and cook 20 minutes or until lamb is tender.
- While the lamb mixture is cooking, cook orzo according to package directions, drain.
- Preheat oven to 350 degrees.
- In a small bowl, combine the yogurt, flour and egg whites.
- Stir the drained orzo into lamb mixture, spoon mixture into an 11 x 7 inch baking dish.
- Cover and bake 10 minutes; uncover spoon yogurt mixture on top, return to oven and bake until casserole is bubbly, about 20 minutes.
- Sprinkle with remaining 1/4 cup mint and 1/4 cup dill on top of dish and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Euyeuoto! Delicious!! Seasonings are right on. I used ground lamb instead of shoulder meat. Really can’t tell that the eggplant is there. Next time would drain the canned tomatoes first. This is huge so froze rest. I would probably omit the yogurt topping next time or sprinkle on a bit of cheese. Served with carrots sprinkled with cinnamon, recipe#428681, and for dessert recipe#173165. Thank you Paula for sharing. Made for the Unrulies Under the Influence during ZWT6.
-
A different recipe, especially with the yogurt topping. I got a half shoulder of lamb weighing about 650g and boned it myself, giving about the right amount of meat for the dish. The recipe went together easily enough and I liked the way the eggplant seemed to melt into the sauce. If you hated eggplant, you'd never know it was in there. I wasn't sure about the yogurt topping at first and how it might react under the heat but it held up fine, although it didn't gain much colour. I think I would prefer cheese or a white sauce to be honest but as a low-fat alternative this was a good idea. Maybe next time I would just add a touch of cheese or some other flavouring (nutmeg?) as the yogurt topping on its own didn't have much flavour. The lamb sauce underneath was just right for my taste and the fresh herbs are crucial.
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.