Brown the lamb in a large frying pan over a moderate heat. Add the onion and garlic and cook for 5 minutes, stirring often, until the onion is soft. Add the eggplant and stock and cook, stirring, for 5 minutes, until the eggplant is tender.
Stir in the tomatoes and half the herbs. Season with salt and pepper and bring to the boil. Reduce to a simmer, cover and cook for 20 minutes, or until the lamb is tender.
Meanwhile, cook the risoni or orzo according to the packet instructions, until al dente. Drain. Preheat the oven to 180°C.
Beat together the yoghurt and egg in a small bowl.
Stir the drained pasta into the lamb mixture, then spoon into a large baking dish, measuring about 18 × 28 cm. Spread the yoghurt mixture over the top and bake for about 20 minutes until piping hot. Sprinkle with the remaining mint and dill just before serving.
• Risoni and orzo look similar to rice but are a small type of pasta. You could replace them with spaghetti that has been cut into short lengths or with long-grain white rice. * • Serve with a salad of lightly cooked green beans tossed with thinly sliced red onions.
We really enjoyed this - the kids not so much . It needs a good flavoursome stock and could do with a bit more spice in the meat (maybe some cumin?) Next time I'd also use less rissoni. Great reheated the next day too. - 25 Feb 2011