Meat

Ingredients
  • 2 large aubergines
  • 1 tablespoon groundnut oil
  • 1 onion, thinly sliced
  • 1 teaspoon peeled and finely grated fresh root ginger
  • 1 teaspoon hot chilli powder
  • 1 tablespoon medium curry paste
  • 2 garlic cloves, crushed
  • ¼ teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 2 teaspoons dried mint
  • 1 ripe tomato, finely chopped
  • 500 g (1 lb) lean minced lamb
  • 100 g (3½ oz) roasted red peppers in brine, drained and finely diced
  • 2 tablespoons chopped coriander leaves
  • 2 tablespoons chopped mint leaves
  • salt
Directions

Preheat the oven to 180°C (350°F), Gas Mark 4. Cut the aubergines in half lengthways, use a spoon to scoop out most of the flesh and discard it. Place the aubergines, cut sides up, on a baking sheet and set aside.

Heat the oil in a large frying pan over a medium heat. Add the onion and stir-fry for 4–5 minutes until soft. Now add the ginger, chilli powder, curry paste, garlic, turmeric, ground coriander, dried mint and chopped tomato, and stir-fry for 4–5 minutes. Season to taste.

Add the lamb and continue to stir-fry for 5–6 minutes over a high heat until well browned. Stir in the red pepper and herbs and mix well. Spoon the lamb mixture into the prepared aubergine shells and cook in the preheated oven for 20–25 minutes. Serve immediately with a herby tabbouleh.

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