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A hearty beef and aubergine dish flavoured with cumin, paprika and cinnamon, served with a creamy lemon and tahini yoghurt.
Beef and vegetables
Lemon and tahini yoghurt
1.
Heat the olive oil in a large frying pan over medium-high heat.
2.
Add the onion and cook for 4–5 minutes, stirring occasionally, until softened.
3.
Add the garlic and aubergine. Cook for 5–7 minutes, stirring regularly, until the aubergine begins to soften.
4.
Add the beef mince and break it up with a wooden spoon. Cook for 5–7 minutes, until browned and cooked through.
5.
Add the cabbage, paprika, cumin, cinnamon and cayenne pepper. Stir well and cook for 5 minutes, until the cabbage has softened and the vegetables are tender.
6.
Meanwhile, mix the Greek yoghurt, tahini, garlic powder, cumin and lemon juice in a small bowl. Add a splash of water if needed to loosen the sauce.
7.
Serve the beef and vegetables topped with the lemon and tahini yoghurt.
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Storage information
Allow leftovers to cool, then refrigerate in an airtight container for up to 3 days. Store the yoghurt sauce separately where possible. Reheat the beef and vegetables until piping hot throughout and serve with the chilled yoghurt sauce.
Tip
Serve with a generous portion of vegetables or salad. For a more substantial meal, add a small portion of wholegrain flatbread, brown rice or another wholegrain carbohydrate.
Cost-saving tips
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