SERVES 4 PREPARATION TIME 20 MINUTES COOKING TIME 45 MINUTES INGREDIENTS 500g/1lb 2oz lean minced lamb 1 onion, finely chopped 2 garlic cloves, crushed 1 medium aubergine, thinly sliced 1 tsp ground cumin 1 tsp ground ginger 1 tsp dried thyme 1 tsp chopped fresh red chilli or ½ tsp medium chilli powder 1 tbsp tomato puree 125ml/4fl oz red wine or water 1 medium courgette, grated 50g/2oz sultanas 410g can chickpeas, rinsed and drained Freshly ground black pepper Topping: 100g (4oz) plain flour 50g (2oz) chilled butter, cut into pieces 75g (3oz) Cheshire cheese, finely crumbled
METHOD 1 Preheat the oven to 180°C / fan oven 160°C / Gas Mark 4. 2 Heat a large saucepan and add the lamb, searing it over a high heat until browned. Add the onion and garlic, reduce the heat and cook for about 5 minutes, stirring often. 3 Meanwhile, char-grill or grill the slices of aubergine for about 2 minutes on each side to soften them. 4 Stir the spices and herbs, tomato puree and red wine or water into the lamb mixture and simmer for 5 minutes. Add the courgette, sultanas and chickpeas, and then remove from the heat. Season with black pepper. Spoon half the mixture into a deep baking dish. Layer the aubergine on top, and then add the remaining mince mixture, levelling the surface. Cool for a few minutes whilst preparing the topping. 5 Sift the flour into a mixing bowl and rub in the butter until the mixture looks like fine breadcrumbs. Stir in the crumbled Cheshire cheese. Sprinkle over the mince mixture and bake for 30-35 minutes. Cook’s Tips: You could use 1 tbsp medium curry powder instead of the cumin, ginger and chilli. Replace the aubergine with thickly sliced mushrooms, if you prefer – there is no need to grill them. Recipe from Cheshire Cheese