Roasted Aubergine with Crispy Lamb & Curried Turmeric Yoghurt

Ingredients

• 2 tbsp white wine vinegar
• 3 tbsp olive oil
• 500 g lamb mince
• 2 aubergines, cut into 2cm thick slices
• 1 tsp sugar snap peas
• 1 red onion, finely diced
• 1 clove, grated
• 2 tsp ground cumin
• 1 tsp chilli flakes
• 1 cardamom
• 1 red chilli, thinly sliced
• 1 turmeric
• 1 clove, finely grated
• 1 tsp ground coriander
• 15 g mint, picked
• 300 g thick greek yogurt
• lemon, zested and juiced
• flatbreads or cooked rice, for serving
• lemon, for serving

Method

1. Preheat the oven to 220°C (200°C fan / gas 7).
2. Toss the aubergine slices with 2 tablespoons of olive oil, season generously with salt and pepper, and spread them in a single layer on a baking tray. Roast for 25-30 minutes, turning once halfway, until deeply golden and tender right through.
3. Meanwhile, make the pickled chillies. Drop the sliced red chilli into a small non-metallic bowl with a pinch of salt, pour over the white wine vinegar and stir in the sugar until it dissolves. Set aside in the fridge to pickle while you cook.
4. Stir together the Greek yoghurt, turmeric, grated garlic, lemon zest and juice in a small bowl. Season with salt and pepper, taste, and chill until needed.
5. Heat the remaining tablespoon of olive oil in a large frying pan over a medium heat. Add the diced red onion with a pinch of salt and cook for about 5 minutes, until softened and translucent.
6. Add the lamb mince, breaking it apart with a wooden spoon and spreading it across the pan. Turn the heat up to medium-high and cook for 7-8 minutes, stirring now and then, until the lamb is dark brown and properly crisp at the edges.
7. Stir in the grated garlic, cumin, ground coriander, chilli flakes and crushed cardamom seeds. Cook for a further 2-3 minutes until fragrant, then taste and adjust the seasoning.
8. Spread the turmeric yoghurt across a large platter or four plates. Layer over the roasted aubergine, then pile the crispy lamb on top. Scatter with the pickled chillies and torn mint, and serve with lemon wedges and warm flatbreads or rice alongside.