Turkish Minced Lamb Casserole

Turkish Minced Lamb Casserole

Serves 4

Points plan: 6½ pts (original points)

Core 1 pt per serving

25 g Pine Nuts

350 g lamb mince, lean

1 large onion(s), finely chopped

2 clove garlic, crushed

25 g sultanas, or raisins

¼teaspoon cinnamon, ground

¼teaspoon spices, allspice, ground

1 stock cube, lamb, made up to 150ml with hot water

5 spray low-fat cooking spray

1 aubergine, sliced

1 medium courgette, sliced

1 level tablespoon cornflour, blended with 2 tbsp cold water

2 large tomatoes, sliced

100 g 0% fat Greek yogurt

125 g low-fat soft cheese

1 large egg, beaten

1 pinch salt, and freshly ground black pepper

Preheat the oven to Gas Mark 5/190°C/fan oven 170°C/375°F.

Heat a large saucepan and add the pine nuts. Cook for about 1 minute, shaking the pan often, until browned. Take care that they don’t burn. Remove and cool.

Dry fry the minced lamb in the saucepan for 4-5 minutes, until browned. Add the onion and garlic and cook for 2-3 minutes. Stir in the sultanas or raisins, cinnamon, allspice and stock. Simmer, uncovered, for 10 minutes.

Meanwhile, spray a non-stick frying pan with a low fat cooking spray and cook the aubergine and courgette slices for 3-4 minutes, until softened.

Add the blended cornflour to the mince mixture and cook, stirring, until thickened. Add the pine nuts, then spoon half the mixture into a deep ovenproof baking dish. Layer the aubergines on top, then spoon the remaining mince mixture over them. Arrange the courgettes and tomatoes on top in an overlapping layer.

Beat the yogurt, soft cheese and egg together. Season. Pour over the courgettes and tomatoes, spreading it over them. Bake for 40-45 minutes until set and golden.