Eating In

Aubergines and lamb seem to go well together, classically in the dish, moussaka. This is a bit easier to prepare. It is delicious hot with warm pitta bread, or cold, scooped up with tortilla chips. It works just as well as a vegetarian dish omitting the meat.

2 or 3 medium aubergines cut into ½” cubes
8oz minced lamb
Olive oil
1 large onion, diced
2 tsp cumin seeds
2 tsp coriander seeds
1 tsp allspice
1 tsp star anise
1 tsp gr. cinnamon
1 tsp paprika
1 tin chopped tomatoes
1 handful chopped coriander
1 handful chopped mint

Fry the aubergines in olive oil until they are soft. Put to one side. Fry the onion until it becomes transparent. Meanwhile toast the whole spices in a dry pan until they begin to smoke and then grind them in a pestle and mortar with the ground spices. Add the spices and the lamb to the onions and mix well. Then add the aubergines and the tomatoes. Cook over a gentle heat until the liquid from the tomatoes has reduced. Stir in the fresh herbs and serve with plenty of Greek yoghurt on the side