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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This was printed in our local paper several months ago. It is also one of those I clipped to make and then misplaced. It sounds so wonderful. I know if I post it, I want loose it. 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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