Mediterranean Lamb Casserole

  1. Preheat oven to 400u0b0F. Heat oil in a 12-inch high sided skillet over medium-high. Add lamb; cook, stirring to crumble, until just browned, 4 to 5 minutes. Add eggplant, onion, and carrots; cook, stirring occasionally, until vegetables are soft, 7 to 8 minutes. Add oregano, garlic, salt, pepper, cumin, and cinnamon; cook, stirring often, 2 minutes. Stir in tomatoes. Bring to a boil over medium-high; reduce heat to medium, and simmer, stirring occasionally, until slightly thickened, 4 to 5 minutes. Stir in rice, chickpeas, and yogurt. Transfer mixture to a 13- x 9-inch casserole dish; pour stock over mixture. Cover tightly with foil.
  2. Bake in preheated oven until mixture is bubbly, 30 to 35 minutes. Remove foil; bake an additional 5 minutes. Sprinkle with pita chips and feta; continue baking until lightly browned, about 5 minutes. Remove from oven; let stand 5 minutes. Sprinkle with mint and paprika. Serve with lemon wedges.

olive oil, ground lamb, unpeeled eggplant, onion, carrots, fresh oregano, garlic, kosher salt, black pepper, ground cumin, ground cinnamon, tomatoes, basmati rice, chickpeas, milk, pita chips, feta cheese, mint, paprika, lemon wedges

Taken from www.myrecipes.com/recipe/mediterranean-lamb-casserole (may not work)

Another recipe

Switch theme