Greek Lamb Casserole

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 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

Recipe

• 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.