Lamb, Aubergine & Halloumi Hotpot by Good Food

Ingredients

• 400g lamb mince
• 1 large onion, finely chopped
• 2 aubergines, sliced into thin rounds
• 225g halloumi, sliced then halved
• 2 large garlic cloves, crushed
• 10g ginger, peeled and grated or finely chopped
• 400g can chopped tomatoes
• 400g can chickpeas, drained
• 3 tbsp olive oil, plus a drizzle for topping
• 2 tsp ground cumin
• 1 tsp paprika
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• 1 tsp dried oregano
• ½ tsp dried mint
• 2 tbsp tomato purée
• 1 tbsp harissa paste (optional)
• 2 tsp sugar
• pinch of chilli flakes (optional)
• handful of fresh mint leaves, picked or chopped
• to taste salt
• to taste black pepper
• to serve flatbreads, rice or couscous

Instructions

1. Heat 1 tbsp oil in a large flameproof casserole dish over low-medium heat; cook onion for 5-8 minutes until softened and caramelised.
2. Stir in garlic and ginger, cook for 1 minute.
3. Push onions to the side, increase heat, add lamb and cook for 3-4 minutes until browned; break up with a spoon and mix with onions.
4. Stir in cumin, paprika, coriander, cinnamon, oregano, and dried mint; simmer for 1-2 minutes.
5. Mix in tomato purée and harissa, cook for 1 minute, then add tomatoes, 1 can of water (using the empty tomato can), and sugar; cover and simmer on low for 1 hour, stirring occasionally.
6. Add drained chickpeas to the sauce for the final 30 minutes of simmering.
7. Meanwhile, heat 2 tsp oil in a separate frying pan over medium heat; fry aubergine slices in batches for 2-3 minutes per side until golden and softened, adding more oil as needed.
8. Arrange aubergine in overlapping circles over the lamb mixture, tuck in halloumi slices, and sprinkle with chilli flakes.
9. Cover with foil or a lid and bake at 180°C/160°C fan/gas 4 for 20 minutes; remove cover and bake for another 15 minutes until halloumi is browned.
10. Scatter with fresh mint and serve with flatbread, rice, or couscous.