Ingredients
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3 large red Capsicum
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1 tablespoon Olive Oil
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1 large chopped Onion
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500g Minced Lamb
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2 cloves finely chopped Cloves Garlic
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1/2 cup Beef Stock
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4 tablespoon Tomato Paste
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1 tablespoon Chopped Parsley
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1 teaspoon Grounded Cinnamon
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1/2 teaspoon Salt
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1/4 teaspoon Black Pepper
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375g Zucchinicut into 5mm slices
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1 cup Whole Milk Yogurt
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2 Large Eggs Eggsbeaten
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30g Cheddarsharp cheddar cheese, finely shredded
Directions
Great Traditional Greek dish.
- Preheat grill to high. Deseed capsicums quarter them. Grill capsicum quarters, turning once, until charred, about 10 minutes. Place in plastic bag and allow to cool. Peel off skin.
- Meanwhile, preheat oven to 180°C. Heat the oil in frying pan over medium heat. Add the onion. Cook, stirring occasionally, until softened, 2-3 minutes. Add the lamb and garlic. Cook, stirring, until the meat browned, about 5 minutes. Add the stock, tomato paste, parsley, cinnamon, half the salt and half the black pepper. Reduce heat to low and cook for 5 minutes. Remove the heat.
- Place half the zucchini slices in the bottom of a large baking dish. Top with half the lamb mixtures, then half the capsicum. Repeat
- Place the yogurt, eggs and remaining salt and black pepper in a small bowl. Mix well. Pour the yogurt mixture over the lamb and vegetable layers. Sprinkle the Cheddar on top. Bake until the topping is golden, about 50 minutes
