One-Pot Lamb with Aubergine

Ingredients

• Lamb mince 500g
• Vegetable oil 1 tbsp
• Large aubergine 1
• Onion 1
• Garlic cloves 3
• Fresh ginger 2cm piece
• Chilli flakes 1/2 tsp
• Soy sauce 3 tbsp
• Rice wine vinegar 1 tbsp
• Lamb or vegetable stock 100ml
• Sesame oil 1 tsp
• Spring onions 2

Method

1. Cut the aubergine into 2cm cubes. Finely chop the onion, mince the garlic, and grate the ginger.
2. Heat the vegetable oil in a large, deep frying pan or casserole dish over a medium-high heat. Add the lamb mince and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
3. Add the cubed aubergine, chopped onion, minced garlic, grated ginger, and chilli flakes to the pan. Stir well and cook for 5-7 minutes, until the onion has softened and the aubergine is starting to tenderise.
4. Pour in the soy sauce, rice wine vinegar, and stock. Stir everything together, scraping any browned bits from the bottom of the pan.
5. Bring the mixture to a simmer, then reduce the heat, cover, and cook for 15-20 minutes, or until the aubergine is tender and the sauce has thickened slightly.
6. Stir in the sesame oil. Season to taste, if necessary. Serve hot, garnished with sliced spring onions.