Greek Lamb Casserole
Yield: makes 6 servings.
Ingredients:
2 teaspoons olive oil
1 onion, finely chopped
3 garlic cloves, minced
8 ounces eggplant, peeled and cut into -inch chunks
3/4 cup water
10 ounces well-trimmed lamb shoulder, diced
1 can (28 ounces) crushed tomatoes
3/4 cup chopped fresh mint
3/4 cup chopped fresh dill
3/4 teaspoon salt
12 ounces orzo
1 cup plain low-fat yogurt
1/4 cup all-purpose flour
2 large egg whites
Heat oil in large nonstick skillet over medium heat. Add onion and garlic and cook, stirring frequently, until onion is soft, about 5 minutes. Add eggplant and water and cook, stirring frequently, until eggplant is tender, about 5 minutes. Add lamb and cook until no longer pink, about 3 minutes.
Stir in tomatoes, cup of mint, cup of dill, and salt and bring to a boil. Reduce to a simmer, cover and cook 20 minutes, or until lamb is tender.
Meanwhile, cook orzo according to package directions. Drain.
Preheat oven to 350 degrees. Combine yogurt, flour and egg whites in small bowl.
Stir drained orzo into lamb mixture. Spoon mixture into 11-by-7-inch baking dish. Cover and bake 10 minutes. Uncover dish and spoon yogurt mixture over top. Bake until pasta is piping hot, about 20 minutes. Sprinkle remaining cup mint and cup dill on top and serve.
Cook's tip: To make this dish ahead, bake it, let it come to room temperature, cover and refrigerate. To reheat, spray foil with cooking spray,cover, and reheat in a 300-degree oven until heated through, about 30 minutes.
B-man
