Lamb and Eggplant Kofta Stew

Cook Time 1 hour 30 minutes

Servings 4

Ingredients

Extra virgin olive oil, for shallow frying 

3 eggplants, cut lengthways into 5 mm slices 

500g lamb mince

1 tsp cumin 

1 egg 

¼ fresh breadcrumbs

1 garlic clove, minced

3 sprigs each of parsley and coriander, finely chopped, plus extra to serve

2 tbs pine nuts, toasted to garnish 

Butter basmati rice, to serve

Sauce

2 tbsp extra virgin olive oil 

1 onion, finely chopped

1 clove garlic, minced

1 tsp baharat spice mix

1 x 400g cans crushed tomatoes

Salt and pepper

Method

For the eggplant, in batches shallow-fry for 1 minute on each side until golden brown. Drain on paper towel. Season with salt and pepper. Alternatively, drizzle eggplant slices with a little oil and cook in the coven at 180°C for 8-10 minutes.

For the sauce, fry the onion and garlic in the oil until soft then add the baharat before adding the tomatoes. Season with salt and cover with a lid. Cook for 10-12 minutes until thick and rich.

Add the lamb, cumin, salt and pepper, egg, breadcrumbs, garlic and herbs. Mix together until well combined. Now roll into small kofta. Place kofta at one end of each piece of eggplant slice and then roll up tightly.

Place eggplant wrapped kofta into the sauce, seam side down. Cover and cook for a further 20 minutes. Garnish with extra herbs and pinenuts. Serve with rice.