- 17 oz (500g) minced lamb
- 1 large sized eggplant sliced thinly
- 2 garlic cloves finely chopped
- 4 tablespoons olive oil
- 1 onion chopped
- 200 ml (7 fl oz) lamb stock
- 1 teaspoon ground cinnamon
- 1 tablespoon tomato puree
- 1 tablespoon (all-purpose) plain flour
- 13 oz (420g) chopped tomatoes in can
- ¼ teaspoon nutmeg grated
- salt and pepper
- 8 oz (225g) natural yoghurt
- 3 oz (75g) feta cheese, crumbled
- 3 eggs
- pinch of grated nutmeg
- Preheat the slow cooker as per instruction from the manufacturer.
- Heat half of oil in a frying pan, add the eggplant slices in batches then fry until browned on all sides. Add more oil if necessary.
- Drain and transfer to a plate.
- Place the minced lamb and onion to the frying pan and and dry-fry until browned on all sides.
- Stir and break the lamb up.
- Add garlic and flour then mix in the stock, spices, tomatoes, tomato puree and a little amount of pepper and salt.
- Bring to boil, stirring.
- Place the mixture into the slow cooker pot using a spoon.
- Arrange the slices of eggplant on top, overlapping.
- Cover with the lid and cook on low heat for 8 to 10 hours.
For the custard topping.
- Mix the eggs, yogurt, nutmeg, feta and put over the top of eggplant using a spoon. Replace the lid and cook on low heat for ¾ to 1½ hours.
- Lift the lamb out the pot and brown under a hot grill.
- Best if served with salad.
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