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I had something similar in a restaurant with buns, and I thought it would make the most delicious lettuce wraps!
1.
In a large pan, heat oil on medium low heat with the onion. Allow to cook, stirring frequently, for about 10 mins when tender.
2.
Add the garlic, ginger, spring onion and green chillies. Stir and cook until fragrant, a couple of minutes.
3.
Add the aubergine, close the lid, and allow to cook for another 10 minutes when the aubergine should be soft. Stir occasionally to avoid sticking.
4.
Add the courgette and allow to cook for a couple of minutes.
5.
Increase the heat to medium high. Push the vegetables to the sides and add both the lamb mince and crumbled stock cube. Allow to brown.
6.
Add the yogurt, stir to combine, and then reduce heat to a simmer. Add the bay leaves and cover for about 10 minutes.
7.
Add the peas, season to taste, and allow to cook for another 5-7 minutes.
8.
Serve with lettuce wraps.
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Tip
Switch out vegetables to your preferences.
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