Main Course

  • 4

    Number of People

  • Affordable


  • Very easy


  • Prep time

  • Cook time


  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 500g lamb mince
  • 2 medium eggplants, diced in to 2 cm cubes
  • 2 desiree potatoes, diced in to 2 cm cubes
  • 2 large zucchinis, diced in to 2 cm cubes
  • 3 bay leaves
  • 1/2 cup white wine
  • 1 x 400g can crushed tomatoes
  • Salt and pepper
  • Cheese sauce
  • 500g ricotta
  • 100ml thickened cream
  • 2 egg yolks
  • 200g Greek feta, crumbles
  • 2 large handfuls of grated kefalogravia (or cheddar or mozzarella)
  • Pinch ground nutmeg
  • Pinch cinnamon


#autumnrecipes #pressurecooker #airfryer #weeknightdinner

This recipe is cooked using the Cook4me touch and Extra Crisp Lid accessory.

1. Preheat the Cook4me to sear mode. Add the onion and garlic and soften for a minute before adding the lamb mince. Cook until browned then add the eggplant, potato, zucchini, bay leaves and season with salt and pepper. Cook stirring regularly for 3-4 minutes to brown. Add the white wine then the tomatoes and stir well to combine. Lock the lid and pressure cook for 15 minutes. 2. Meanwhile, to make the cheese sauce, whisk together the ricotta, cream, egg yolks, spices and season with salt and pepper. Fold through feta and 1 handful of kelalograviera. 3. When the stew is ready, open the pressure cooker and spread over the cheese sauce. Sprinkle over the last handful of kefalograviera and place the Extra Crisp lid on. Start the Grill #2 program (15 minutes at 200C) or until it is golden brown and bubbling. 4. Serve with a simple mixed leaf salad.

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