Iraqi Lamb & Aubergine Casserole With Rice

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Slice the aubergine[s] into thin slices then add to an oven-proof dish with a drizzle of vegetable oil

Cover the dish with tin foil then cook for 15-18 min or until softened

Meanwhile, peel and slice the potatoes

Add the potato slices to a pot of boiling water and bring to the boil

Cook for 6-8 min or until cooked with a slight bite

Once done, drain and keep to one side

Meanwhile, peel and slice the brown onions

Deseed the yellow pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Peel and finely slice the garlic

Heat a large wide-based pan, preferably non-stick, with a drizzle of vegetable oil over a medium-high heat

Once hot, add the sliced onion and peppers with a pinch of salt and sugar and cook for 6-8 min or until starting to soften

Meanwhile, add the lamb mince to a bowl with a generous pinch of salt and pepper and the cayenne (can't handle the heat? Go easy!)

Give everything a really good mix up then shape into 8 meatballs

Add to a plate and keep to one side

Once the onions and peppers have softened, add the sliced garlic, tomato paste, ground cumin and ground coriander and cook for 1-2 min or until fragrant

When fragrant, add in the chopped tomatoes with a splash of water and the Kallo beef stock cube[s]

Cook for 3-4 min or until starting to thicken

Meanwhile chop the parsley and coriander roughly, including the stalks

Once the aubergines have come out of the oven, remove the foil lid (keep this to one side for later)

Layer up the sliced aubergines, potatoes and tomato sauce (alternating as you go) then top with the lamb meatballs

Cover with the reserved foil and cook for 15 min

After 15 min, remove the foil and cook, uncovered, for a further 5-10 min or until the lamb is cooked through