• 1 tbsp Rapeseed oil
  • 1 onion, diced
  • 400g Lamb mince
  • 1 Aubergine, cubed
  • 2 cloves garlic, crushed
  • 800g Chopped Tomatoes
  • 200g Feta cheese, cubed
  • 1 tbsp Garam Masala
  • 1 tbsp Tomato puree
  • Parmesan cheese, grated


  • STEP 1
    Heat the oil in a large frying pan. Fry off the diced onion. When softened add the garlic and garam masala. Add the minced lamb and fry until lightly browned. Add the diced aubergine and fry gently until softened.
  • STEP 2
    Add the chopped tomatoes and tomato puree. Cover and simmer. Season to taste.
  • STEP 3
    Spoon layers of the meat into an ovenproof dish alternating with layers of cubed feta. Alternatively layer in foil trays ready for the freezer. Top with grated parmesan cheese. Bake in a pre-heated oven at 180c for 40 minutes. Serve with steamed broccoli.

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