- 1kg (about 4) washed potatoes, cut into 7mm-thick slices
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, crushed
- 700g minced lamb
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground cumin
- 100g tomato paste
- 1 1/2 tablespoons plain flour
- 400g grape tomatoes
- 400g can chickpeas, rinsed, drained
- 5 egg yolks
- 100g (1 1/4 cups) parmesan, finely grated
- 500g fresh ricotta
- 500g Tamar Valley Greek Style Yoghurt
- Step 1Cook potatoes in a saucepan of boiling salted water for 10 minutes or until just tender. Drain and set aside.
- Step 2Meanwhile, heat oil in a large frying pan over medium heat. Add onion, garlic and 1 teaspoon salt, and cook, stirring occasionally, for 5 minutes or until soft. Add lamb and cook, breaking up mince with a wooden spoon, for 3 minutes or until browned. Add spices and cook for a further minute or until fragrant, then add tomato paste and flour, and cook, stirring, for 2 minutes. Add tomatoes and chickpeas, and cook, partially covered with a lid, stirring occasionally, for a further 10 minutes or until tomatoes are soft; the mixture will be quite thick. Season with pepper.
- Step 3Preheat oven to 180C. Grease 6 x 500ml (2-cup) ovenproof dishes or a 23cm x 28cm (16-cup) ovenproof dish. Place potato slices, 2 egg yolks and 25g parmesan in a bowl, toss well to combine, then place, slightly overlapping, over the bases of the dishes.
- Step 4Place remaining egg yolks, 50g parmesan, ricotta and yoghurt in a bowl and whisk to combine. Season with salt and pepper. Spoon mince mixture over the potatoes, then spoon over ricotta mixture and scatter with remaining 25g parmesan. Place dishes on an oven tray and bake for 35 minutes or until the tops are golden and filling is heated through. Serve immediately.
- Low carb
- Lower gi
All nutrition values are per serve
- Author: Sophia Young
- Image credit: Brett Stevens
- Publication: MasterChef