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Inspired by keema, the spiced mince dish loved across India and Pakistan, this version cooks lamb and lentils with aubergine, courgette, peas and warming spices. It's spooned into crisp lettuce cups and topped with cool Greek yoghurt. It's fresh, fragrant and packed with vegetables.
1.
Heat a large, deep frying pan over a medium-high heat. Add the lamb mince without oil, and cook, breaking it up, until browned (5–7 minutes). Spoon off any fat.
2.
Add the oil, onion, aubergine and courgette. Cook, stirring often, until soft and golden (8–10 minutes). Add 2 tbsp water if the aubergine starts to stick.
3.
Add the garlic, ginger, chillies, spices and bay leaves, and cook until fragrant (1 minute).
4.
Stir in the tomatoes, lentils and stock. Simmer uncovered, stirring now and then, until thick (10–15 minutes).
5.
Add the peas and cook until hot (3 minutes). Remove the bay leaves and season with the pepper. The stock adds enough salt, so taste before adding any.
6.
Mix the yoghurt with a pinch of garam masala.
7.
Spoon the mince into the lettuce leaves and top with a little yoghurt.
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Storage information
Tip
Serving suggestion: For bigger appetites, serve with a warm wholemeal chapati each. Family-friendly: Leave out the chillies for little ones, and serve chopped chilli or chilli sauce on the side.
Cost-saving tips
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