Lamb with Aubergine and Halloumi

Now this looks long and to be fair, it is, but it is so so worth it and so yummy. You can pre do it and heat up or freeze… so it’s a weekend pot of loveliness! The list is long but you probably have all the spices in your cupboard - have a go. 4-6 people adapted from Good Food

3 tbsp olive oil

1 large onion - chopped

2 large garlic cloves, crushed

10g ginger, grated (I never bother to peel!)

400g lamb mince

2 tsp ground cumin

1/2 tsp ground cinnamon

1 tsp smoked paprika

1 tsp ground coriander

1 tsp dried oregano

1/2 tsp dried mint

1 tbsp tomato puree

1 tbsp of tomato ketchup

1 tbsp of harissa paste

400g tinned chopped tomatoes

2 tsp palm sugar, you can use normal sugar if you prefer

400g tinned chickpeas, drained

2 aubergines, sliced into thin rounds

225g block of halloumi

pinch of chilli flakes

handful of mint, chopped

handful of coriander, chopped, optional

flatbreads, or couscous, or rice as you please

Heat 1 tbsp of oil in a large casserole dish or deep frying pan, over a medium heat and cook the onion for 5 minutes or so until they caramelise a bit and soften. Add the garlic and ginger and cook out for another minute

Push this mix to one side and add the lamb mince, turning up the heat a bit, breaking down with a wooden spoon until it has browned and add the spices and herbs.

Mix in the tomato puree and tomato ketchup with the harissa and cook for another minute or so, then tip in the tinned tomatoes, using the can, tip in a can of water, seasoning and palm sugar. Stir and then cover, simmering over a low heat for an hour, stirring occasionally and adding the chickpeas half way through.

In the meantime heat 2 tsp of oil in a large frying pan and fry the aubergine slices in a single layer, it will have to be done in batches until just golden and soft, add more oil as you need, pop aside.

Cut the halloumi into slices and then half them.

After an hour, layer the aubergine over the meat and tuck in the halloumi on top. Cover the pan with a lid or foil and bake for 20 minutes - 180/160 degrees, then removing the lid, give it a further 15 minutes to brown the halloumi

Scatter the fresh mint and coriander if using on top and serve with couscous, or rice or flat breads

tis scrmmy