Ingredients

2 large aubergines, sliced into 2cm-thick rounds

3 tbsp olive oil

1 red onion, finely chopped

500g 20% fat lamb mince

1 large garlic clove, grated

2 tsp ground cumin

1 tsp ground coriander

1 tsp Aleppo chilli flakes

¼ tsp ground cardamom

15g mint leaves, picked

Lemon wedges and flatbreads or cooked rice, to serve

1 red chilli, finely sliced

2 tbsp white wine vinegar

1 tsp sugar

300g thick Greek-style yogurt

1 ½ tsp ground turmeric

1 small garlic clove, finely grated

1 lemon, zested and juiced

Instructions

Step 1: Heat the oven to 220C/200C fan/gas 7. Place the aubergine slices in a large bowl, drizzle with 2 tbsp olive oil and season well. Arrange them in a single layer on a large baking tray and roast for 25-30 minutes until golden and tender.

Step 2: While the aubergines roast, prepare the pickled chillies. In a small non-metallic bowl, combine the finely sliced red chilli with a pinch of salt. Pour over the white wine vinegar and add the sugar, stirring to dissolve. Chill in the fridge to pickle.

Step 3: For the turmeric yogurt, mix the Greek-style yogurt, ground turmeric, finely grated garlic, lemon zest and juice in a small bowl. Season with salt and pepper and chill until serving.

Step 4: Heat the remaining 1 tbsp olive oil in a large frying pan over medium heat. Add the chopped red onion with a pinch of salt and cook for 5 minutes until softened.

Step 5: Add the lamb mince to the pan, breaking it up with a wooden spoon so it spreads evenly. Increase the heat to medium-high and cook for 7-8 minutes, stirring frequently until the lamb is dark brown and crispy.

Step 6: Just before the mince finishes cooking, add the grated garlic, ground cumin, coriander, Aleppo chilli flakes, and ground cardamom. Stir well to coat the meat with spices and cook for another 2-3 minutes. Season with salt and pepper to taste.

Step 7: To serve, spread the turmeric yogurt on a large platter. Arrange the roasted aubergine slices on top, then pile on the crispy spiced lamb. Scatter over the pickled chillies and fresh mint leaves. Drizzle a few spoonfuls of the pickling liquid over the dish and serve with flatbreads or rice and lemon wedges for squeezing over.

Tips & Variations

For extra smokiness, grill the aubergine slices briefly after roasting.

Swap lamb mince for beef or turkey mince if preferred.

Add chopped fresh coriander along with the mint for a fresh herbal note.

If you like more heat, increase the amount of Aleppo chilli flakes or use fresh green chillies.

Serve with warm pita or naan bread for a delicious wrap option.

FAQs

Can I prepare this dish ahead of time?

Yes, you can roast the aubergines and cook the lamb mince a few hours before serving. Keep the components refrigerated and assemble just before eating for the best texture and flavor.

What can I use instead of Aleppo chilli flakes?

If Aleppo chilli flakes aren’t available, you can substitute with smoked paprika and a pinch of cayenne pepper to mimic the mild heat and smoky flavor.