Kritharaki with vegetables and minced meat

Ingredients for 4 servings:

• 500 g lamb or minced beef
• 2 zucchini, diced
• 1 eggplant(s), diced
• 1 large onion(s), diced
• 1 can of tomatoes, peeled, 850 ml
• 1 jar Lamb stock, 400 ml
• 1 pinch of five-spice powder
• 1 tsp oregano
• salt and pepper
• 300 g Kritharaki (rice-shaped noodles)
• 4 tsp garlic, chopped
• 4 tbsp olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Season the minced lamb well with salt and pepper. Brown it in a shallow pan with 2 tablespoons of olive oil. Chop the tomatoes and add them with the liquid and an additional 200 ml of lamb stock. Bring to a boil briefly. Add the kritharaki to the meat, stir, and simmer covered for 15 minutes on low heat. Add more stock if it becomes too dry. Meanwhile, sauté the onions in the remaining oil in a pan. Add the garlic, oregano, diced zucchini, and eggplant. Simmer on low heat for 5 minutes with 100 ml of lamb stock, stirring frequently. Add the vegetables to the meat, bring to a boil briefly, then add the five-spice powder, but do not let it boil again. If desired, add the remaining lamb stock and season with salt and pepper to taste.