For 4 - 6 servings

Prep and cook time: 2 h

Difficulty: medium

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

sea salt

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.