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Ingredients
- 500g minced lamb
- 1 tbsp olive oil
- 1 onion, sliced
- 1 potato, diced
- 1 carrot, diced
- 1 swede, diced
- 1 parsnip, diced
- 2 celery stalks, diced
- 1 tsp cumin powder
- 1 tsp cinnamon powder
- 1 tsp salt
- 1 tsp sweet paprika
- 1 tsp ground nutmeg
- 420g tin crushed tomatoes
- 2 whole eggplants
- Natural yoghurt to serve
Method
Preheat oven to 190C. Fry lamb until brown, drain fat and reserve. Heat oil, add lamb, vegetables, cumin, cinnamon, salt, paprika, nutmeg and fry for about 10 minutes. Add tomatoes and stir for about two minutes. Turn off heat. Cut eggplants in half lengthways, removing green stalks. Remove most flesh from inside using a melon baller, leaving a -centimetre layer of flesh. Place lamb and vegetable mix into eggplant halves. Bake for about 20 minutes, then sit at room temperature for four minutes. Serve with yoghurt.
