For 9 small portions or 6 large
2 large potatoes, skinned and sliced
3 Aubergines, sliced
1kg lamb mince, frozen is fine
2 onions, choppedp
Lamb stock cube
350g bolognaise sauce
Dried oregano and basil, fresh as well
1 kg Greek yoghurt
250g grated mozzarella
2 carrots, chopped
Place lamb mince in an oven tray and roast until brown. During this drain the fat and put it aside. If the mince gets crispy on top this adds to flavour!
Fry potato slices until they colour then place on an oven tray at the bottom of the oven. This slowly roasts but keep an eye on them
Coat the Aubergines with flour and salt then fry on both sides until brown. Put them aside on kitchen towel paper.
Using the lamb fat fry chopped onions and carrots
Add to the cooked mince then add a lamb stock cube, the bolognaise sauce, herbs, table spoon of cinnamon. Mixture should be more on the dry side than watery.
For the topping mix 1kg yoghurt with 250g Grated mozzarella, two eggs and a teaspoon of cinnamon
You could always use bechamel sauce if this doesn’t float your boat
In a large oven dish or two small ones
Start by layering the potatoes. I do this as it helps hold it in shape.
Add a layer of lamb
Add a layer of Aubergines, save some for the topping
Add another layer of lamb
Add the topping then place Aubergines on top
Place towards the bottom of the oven, cook for around 30 mins on 160°c. If it burns around the edges this is OK, the burnt bits are tasty!
I always reheat the next day, it’s just tastier! Enjoy