- Meat
- Vegetables
Ingredients
- 1 tablespoon oil, for frying
- 1 small onion, diced
- 1 garlic clove, crushed
- 500g lamb mince
- 1 heaped teaspoon oregano
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 2 tablespoons sun-dried tomato paste
- 60ml good-quality red wine
- 1 400g tin chopped tomatoes
- Sea salt and cracked black pepper
- 1 medium-sized sweet potato
- 1 aubergine
- 150g crème fraîche
- 40g cheddar cheese, grated
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Method
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1Preheat oven to 200⁰C/ Fan 180⁰C/ Gas Mark 6
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2Heat a little oil in a frying pan and sauté the onion for 5 - 6 minutes until soft. Add the garlic along with a pinch of salt and fry for a further 1 minute.
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3Add the lamb to the pan and cook until browned. Sprinkle in the oregano and all the spices and fry for another 1-2 minutes before adding the sun-dried tomato paste.
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4Pour in the wine and simmer for 2 minutes before adding the chopped tomatoes. Allow to simmer and reduce over a medium heat for approximately 10 minutes until thick. Season to taste.
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5In the meantime, take the aubergine and slice at its widest part into 4 x 1cm-thick rounds. Brush with a little oil and place on a hot griddle for 3 - 4 minutes. Once lightly charred, flip over and repeat on the other side. Set aside.
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6Meanwhile wash and prick the sweet potato and cook in the microwave on high for 5 minutes. Remove from the microwave and slice into 1cm-thick rounds.
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7When ready to assemble, divide the lamb mince equally between the 4 petite casseroles. Lay the sweet potato on top followed by the aubergine rounds. Spoon over a little crème fraîche before finishing with a sprinkling of grated cheese.
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8Place the casseroles on a baking tray and put in the oven for 20 minutes until golden and bubbling. For an extra crispy topping, place under the grill for a couple of minutes.
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9Serve with a green salad and crusty bread for dipping.