January 17, 2015
9 hrs 20 mins
1 thinly sliced potato (optional)
1 thinly sliced and fried aubergine/eggplant
1 diced onion
2 minced garlic gloves
500g lamb mince
1 tbsp flour
Tin chopped tomatoes
200ml vegetable stock
1/2 tsp ground cinnamon
1 tbsp tomato purée
Salt and pepper
For the topping
250g natural yoghurt
Nutmeg to grate on top (optional)
1Brown mince and onions in a pan, then add tomatoes, garlic, flour, stock, cinnamon, tomato pure and seasoning. Transfer to slow cooker. Lay the aubergine and potato on top to cover the sauce.
2Cook on low for 8 hours.
4For the topping, mix the ingredients together in a bowl and then pour over the top of the aubergines, use a spatula to ensure total coverage, grate nutmeg on top if desired.
5Cook on low for 1 hour.
7Brown under a grill for 20 mins.
Submitted by Maria bateson
April 19, 2021
Absolutely delicious and LOVE this recipe!
I’ve made this without browning in a pan first and it turns out fantastically.
The topping really adds an interesting and extra delicious element even if you don’t brown under a grill.
May 24, 2016
Was really nice however next time would use double the purée and some basil for extra flavour. I put tasty cheese on top before grilling!
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