This is the second of my recipes for the #OrganicUnboxed Challenge. You can read about the challenge here, and my first recipe here.

For this recipe, I thought I’d draw inspiration from my upbringing in Cyprus. Looking in the box, I could see quite a few items which would go into a moussaka. I’ve actually written a recipe for this on the blog previously, so I thought I’d try something a little different. And this is where the idea for a Greek ‘curry’ came from.

Greek Lamb Curry

Serves 2

Ingredients

1 white onion (chopped finely)

2 cloves of garlic (minced)

2 aubergines (chopped into bite-sized chunks)

400g lamb mince

1 tin of chopped tomatoes

1 tin of chick peas (drained)

1 tsp cumin

1 tsp coriander

1 tsp cayenne pepper

1 tsp paprika

1 tsp cinnamon

1 tbsp tomato purée

Salt and Pepper

Olive Oil

1 cup of brown rice

Method

1. Fry the onion in a medium sized pan (one which has a lid) on a medium heat, with a dash of olive oil, for a few minutes or until soft.
2. Add the garlic and aubergines, still on medium heat, and cook for another few minutes, also until soft.
3. Add the lamb mince and cook for 3-5 minutes, until thoroughly cooked through and starting to brown.
4. Add the chopped tomatoes, chick peas, all of the herbs, spices and tomato purée, and a dash of salt and pepper.
5. Pop on the lid, turn the heat down to low, and allow to simmer for 15 minutes.
6. Boil the kettle and fill a pan with boiling water. Once bubbling, add the rice and leave to cook for 10-15 minutes (depending on how firm you like your rice).
7. Serve up the rice and top with the lamb curry sauce.
8. You can also add a dollop of greek yoghurt and some feta cheese on top!

It has a lot of the same flavours and ingredients as moussaka, but served on top of rice. And it was very tasty indeed – it got the thumbs up from hubby! From now on I’m definitely going to consider this over a traditional moussaka, as it was a hell of a lot easier (and quicker!)