For 4 - 6 servings
Prep and cook time: 2 h
Can be frozen
4 tbsp olive oil
2 large onions, chopped
500 g | 18 oz | 3 cups lamb mince
2 tsp dried oregano
1/2 tsp ground cinnamon
4 large vine tomatoes, cored and diced
225 ml | 8 fl oz | 1 cup warm water
75 g | 2 1/2 oz | 1/3 cup unsalted butter
60 g | 2 oz | 1/2 cup buckwheat flour
700 ml | 25 fl oz | 3 cups coconut milk
100 g | 3 1/2 oz | 1/2 cup unsweetened plain yoghurt
2 large egg yolks
3 medium aubergines, sliced
freshly ground black pepper
1 Heat the oil in a large heavy-based casserole dish set over a medium heat. Add the onion and a pinch of salt, and sweat for 5 minutes.
2 Add the lamb mince and brown all over before stirring in the dried herbs and spices. Puree the tomatoes in a food processor with the water. Stir into the dish.
3 Bring to a rapid simmer before cooking over a slightly reduced heat for 30 minutes; stir from time to time.
4 Preheat the oven to 180°C (160° fan) | 350F | gas 4.
5 Melt the butter in a large saucepan set over a moderate heat. Once it stops foaming, whisk in the buckwheat flour to make a roux, cooking until golden, about 2 minutes.
6 Whisk in the coconut milk in a slow, steady stream until thickened. Simmer for 5 minutes and then whisk in the yoghurt, egg yolks, and plenty of salt and pepper to taste.
7 Layer the lamb sauce, aubergine slices, and white sauce in a large rectangular baking dish, building layers. Finish with a layer of the white sauce on top.
8 Bake for about 1 hour until golden and bubbling on top. Remove from the oven and leave to stand briefly before serving.