Sweet Minced Lamb with Aubergine and Apricots

If you're bored of bolognese, this sweet, curry inspired dish is the one for you. It can be made a few days in advance (which lets the juices flow) and served with boiled rice, couscous, or a baked potato. Perfect for dinner party preparation as it re-heats really well and can be kept in the fridge for up to a week.

Ingredients (serves 4-6)

for the sweet beef - 

- 1 tbsp groundnut oil (or veg oil)

- 1 small onion, chopped

- 2 cloves of garlic, crushed or finely chopped

- 500g beef or lamb mince 

- 1/2 an aubergine, chopped into small pieces

- 2 tsp curry powder

- 1/2 green chilli, chopped

- 2-3 tbsp mango chutney

- 2 tbsp tomato puree

- 10 cherry tomatoes, chopped in half

- 100ml chicken or vegetable stock

       - 8 dried apricots, chopped

   - 50g sultanas or raisins

- salt and pepper

for the couscous - 

couscous (roughly 280g - see instructions)

240ml chicken or vegetable stock

1 small handful of coriander, finely chopped (optional)

1 tbsp lemon juice

1/2 tsp sugar

1 tbsp good quality olive oil

salt and pepper

1. Fry the onion and garlic in the groundnut oil for a few minutes and then add the chopped aubergine. Stir for another couple of minutes and then add the meat and start to brown it, stirring constantly. 

2. Next, stir in the curry powder, tomatoes, tomato puree and chutney. Cook for a few minutes and then add the stock, followed by the apricots and raisins. Season with salt and pepper and let the dish simmer gently for 20-30 minutes.

3. When the lamb has been cooking for 20 minutes, start to make the couscous. Place the couscous in a clear bowl and just about cover it with stock. Leave it for around 4 minutes with a lid or plate on top, and then fluff it up with a fork. Next add the chopped coriander (if using), lemon juice, sugar and oil, and season well. *For less faff, make rice not couscous*.

Lorraine Pascale Inspired Lamb

Somehow I managed to become a 'food porn' addict over the weekend, after watching Jamie's 30 Minute Meals, Lorraine Pascale and Peter Kuruvita on Good Food. Having been struggling with a gluten and dairy free lunch dish for Sunday, I decided to put my memory to the test. Lorraine's recipe called for couscous and goat's cheese, but I substituted this for a cucumber and mint quinoa salad.

Ingredients (Serves 4)

for the meat -

- sunflower oil

- 4 lamb chops or similar

- mixed herbs

- salt and pepper

for the quinoa - 

- 250g mixed quinoa pack (I like the one from Waitrose)

- a handful of chopped fresh mint

- 1/3 cucumber, finely chopped

- rapeseed or olive oil (about 2-3 tbsp)

- juice of half a lemon

- salt and pepper

for the topping -

- a handful of flaked almonds

- 3 spring onions, chopped
- a drizzle of maple syrup

- pomegranate seeds from 1/2 a pomegranate

1. Start by chopping the vegetables and mint for the quinoa and put some boiling water on. Season the meat well with the herbs and salt and pepper. Place the quinoa into the boiling water for around 12 minutes until cooked, or according to the packet instructions. The meat should only take around 5-6 minutes, so half way through boiling the quinoa, put some vegetable/sunflower oil in a frying pan and cook the lamb (turning after a few minutes).

2. After the lamb is cooked, take each piece off to rest and use the pan to fry the spring onions, flaked almonds and maple syrup for a few minutes. 

3. Drain the quinoa and mix in the oil, lemon juice, chopped cucumber, mint and season well. 

4. Lastly, spoon the cooked lamb onto the quinoa salad, sprinkle with the sticky topping and scatter with the pomegranate seeds. 

Serve with salad and dips :)