Middle Eastern Lamb, Aubergine & Halloumi Hotpot

Name: Middle Eastern Lamb, Aubergine & Halloumi Hotpot
Prep time: 20 min
Cook time: 140 min
Total time: 160 min
Yield: 6
Ingredients: 400 g lamb mince; 225 g halloumi; 2 aubergines sliced into thin rounds; 400 g can chickpeas, drained; 400 g canned chopped tomatoes; 1 large onion, finely chopped; 2 large garlic cloves, crushed; 10 g ginger peeled and grated or finely chopped; 3 tbsp olive oil; 2 tbsp tomato puree; 1 tbsp harissa paste; 2 tsp ground cumin; 1 tsp paprika; 1 tsp ground coriander; 1/2 tsp ground cinnamon; 1 tsp dried oregano; 1/2 tsp dried mint; 2 tsp sugar; 1 pinch pinch of chilli flakes; 1 handful handful of mint leaves picked or chopped; 1 as needed flatbreads rice or couscous, to serve

A rich and aromatic lamb mince stew layered with golden fried aubergine and salty halloumi cheese. This comforting one-pot meal is packed with Middle Eastern spices and slow-cooked to perfection for a deep, savory flavor.

Servings6 Portions

Prep Time20 Mins

Cook Time140 Mins

Difficulty

Intermediate

Ingredients

lamb mince
400 g
halloumi
225 g
aubergines sliced into thin rounds
2
can chickpeas, drained
400 g
canned chopped tomatoes
400 g
large onion, finely chopped
1
large garlic cloves, crushed
2
ginger peeled and grated or finely chopped
10 g
olive oil
3 tbsp
tomato puree
2 tbsp
harissa paste
1 tbsp
ground cumin
2 tsp
paprika
1 tsp
ground coriander
1 tsp
ground cinnamon
0.5 tsp
dried oregano
1 tsp
dried mint
0.5 tsp
sugar
2 tsp
pinch of chilli flakes
1 pinch
handful of mint leaves picked or chopped
1 handful
flatbreads rice or couscous, to serve
1 as needed

Step-by-Step Instructions

Heat 1 tablespoon of olive oil in a large flameproof casserole dish or a deep, wide frying pan over low-medium heat. Add the chopped onion and cook for 5–8 minutes until softened and beginning to caramelize. Stir in the crushed garlic and grated ginger, cooking for another minute until fragrant.

Push the onion mixture to one side of the pan and increase the heat slightly. Add the lamb mince to the empty side and cook for 3–4 minutes until browned, breaking it up with a wooden spoon. Mix the lamb with the onions, then stir in the cumin, paprika, coriander, cinnamon, oregano, and dried mint. Simmer for 1–2 minutes to toast the spices.

Stir in the tomato purée and harissa paste, cooking for 1 minute. Pour in the chopped tomatoes, fill the empty tomato can with water and add that too, along with the sugar and a generous pinch of salt and pepper. Cover and simmer on low heat for 1 hour, stirring occasionally. Add the drained chickpeas for the final 30 minutes of simmering. (Alternatively, transfer to a slow cooker and cook on low for 5–6 hours).