About this recipe:This Greek-inspired dish stays true to a hallmark of Greece's cuisine – it's simple but wonderfully flavoured. The ingredients are similar to moussaka but with some pasta included.
400g lean minced lamb
1 onion, finely chopped
3 garlic cloves, crushed
1 aubergine, diced
200ml lamb or vegetable stock
2 (400g) tins chopped tomatoes
small handful chopped fresh mint
small handful chopped fresh dill (optional)
300g spaghetti, broken into short lengths
300g low-fat natural yoghurt
1 large egg
salt and freshly ground black pepper
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Method Prep:40min › Ready in:40min
Brown the lamb in a large frying pan over a medium heat. Add the onion and garlic, and cook for 5 minutes, stirring frequently, until the onion is soft. Then add the aubergine and stock and cook, stirring frequently, for 5 minutes, until the aubergine is tender.
Stir in the tomatoes, half the mint and dill, if using. Season with salt and pepper and bring to the boil. Reduce to a simmer, cover and cook for 20 minutes or until the lamb is tender. Preheat the oven to 180°C (gas 4).
Meanwhile, cook the spaghetti in a large pan of lightly salted boiling water for 10–12 minutes, or according to the packet instructions, until al dente. Drain. Beat together the yoghurt and egg in a small bowl.
Stir the drained pasta into the lamb mixture, then spoon into a large baking dish, measuring about 28 x 18cm. Spoon the yoghurt mixture over the top and bake for a further 20–25 minutes until piping hot. Sprinkle with the remaining mint and dill just before serving.
In Greece, dishes similar to this are made with orzo, a small tear-shaped pasta. Use in place of the broken spaghetti, if you have a packet, or you could use long-grain rice.
Serve with a salad of lightly cooked green beans tossed with thinly sliced red onions.
Lovely recipe. Really enjoyed. Wasn't sure bout topping until I ate it, it worked! Kids thought saucy bit was nice but didn't go down quite as well as a spag boo! Lol def will try again though. X - 11 May 2014