المكونات

  • Large onion 1
  • Garlic cloves 3
  • Aubergines 750g
  • Fresh oregano leaves 2 tbsp
  • SpinneysFOOD fresh parsley 2 tbsp
  • Tinned butter beans 400g
  • SpinneysFOOD organic extra virgin olive oil 75ml
  • SpinneysFOOD Australian lamb mince 500g
  • SpinneysFOOD fine cinnamon 1 tbsp
  • Ground allspice 2 tsp
  • Ground chilli 1⁄2 tsp
  • Tomato paste 4 tbsp
  • SpinneysFOOD whole peeled tomatoes 400g
  • Vegetable stock 700ml
  • SpinneysFOOD crystal sea salt 1 tsp
  • SpinneysFOOD fine black pepper 1 tsp
  • Parmesan cheese 70g
  • Feta 100g
  • Sunflower seeds 40g
  • SpinneysFOOD fresh parsley 1 tsp
  • Full-cream yoghurt 450g
  • SpinneysFOOD large white eggs 3
  • SpinneysFOOD all-purpose flour ½ tbsp
  • Chilli powder 1⁄4 tsp

Nutrition (Per serving)

  • سعرات حرارية 665
  • دهون 40g
  • المشبعة 16g
  • بروتين 71g
  • الكربوهيدرات 37g
  • السكريات 10g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

طاجن لحم الضأن مع الفاصوليا البيضاء

Arabic 20 Mins Prep · 120 Mins Cook


  1. Preheat the oven to 220oc, gas mark 7.
  2. Peel and slice the onion.
  3. Peel and thinly slice the garlic.
  4. Cut the aubergine into 3cm cubes.
  5. Roughly chop the oregano and parsley together.
  6. Drain and rinse the butter beans.
  7. Place the oil, onion, garlic, aubergine, lamb, spices, tomato paste and herbs in a large roasting dish and place in the oven for 30-35 minutes, or until browned and crispy, stirring every 10 minutes or as needed.
  8. Remove the dish from the oven and stir in the tinned tomato, stock and butter beans.
  9. Season with the salt and pepper.
  10. Place in the oven and cook for a further 35 minutes, stirring every now and then.
  11. To make the yoghurt topping, grate the Parmesan and crumble the feta.
  12. Toast the sunflower seeds.
  13. Finely chop the parsley.
  14. Combine the yoghurt, eggs, flour, chilli flakes and half the parmesan mixture.
  15. Remove the dish from the oven. Spread the yoghurt topping over and sprinkle over the rest of the Parmesan, feta, sunflower seeds and parsley.
  16. Return to the oven for another 15 minutes or until golden and bubbling.
  17. Leave to cool slightly before serving.