15 Count


376 Calories

Total Time

110 Mins


6 Servings


Lamb Sauce:

1 red onion, thinly sliced
1 clove garlic
2 tbsp cinnamon
1 tbsp nutmeg
3 tsp coriander
3 tsp sugar
2 tbsp salt
1 tbsp black pepper  

400g lamb mince

Yogurt Béchamel:

20g butter
20g flour
200ml milk
2 tsp salt
1 tsp nutmeg
1 tsp black pepper
200g red cheddar cheese

4 tbsp Glenisk 0% Fat Natural Irish Strained Protein Yogurt

2 aubergines

From Glenisk

Natural 0% Fat Irish Strained Protein Yogurt Where to Buy

Nutritional Information (per serving)



For the lamb sauce:

  1. Put all ingredients into a pot and simmer for 40-50 minutes.
  2. Fry off the 400g of lamb mince in a saucepan until browned.
  3. Add the sauce and simmer for 25 minutes, stirring occasionally.

For the yogurt béchamel:

  1. Start by adding the butter and flour into a pan.
  2. Mix until the béchamel becomes darker and starts to foam.
  3. Gradually add the milk, mixing through each time.
  4. Once the mixture has thickened, add the salt, nutmeg and black pepper.
  5. Add the cheese and mix through until it has melted fully.
  6. Fold the Glenisk yogurt into the mixture.
  7. Slice the aubergines into circles.


  1. Start by pouring one layer of the lamb mixture into an ovenproof dish.
  2. Layer the aubergines onto the lamb mixture.
  3. Pour over one layer of the yogurt béchamel mixture to cover the aubergines.
  4. Repeat the process until dish is full.
  5. Sprinkle with cheese and bake 180ºc for 30 minutes.
Glenisk family portrait


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