Ingredients for Lamb, Aubergine & Halloumi Hotpot

Hotpot Base:

• 3 tbsp olive oil (plus a drizzle for garnish)
• 1 large onion, finely chopped
• 2 large garlic cloves, crushed
• 10g fresh ginger, grated or finely chopped
• 400g lamb mince
• 2 tsp ground cumin
• 1 tsp paprika
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• 1 tsp dried oregano
• ½ tsp dried mint
• 2 tbsp tomato purée
• 1 tbsp harissa paste (optional)
• 400g can of chopped tomatoes
• 2 tsp sugar
• 400g can of chickpeas, drained

Topping:

• 2 aubergines, sliced into thin rounds
• 225g halloumi, sliced
• A pinch of chilli flakes (optional)
• Fresh mint leaves, chopped or whole

To Serve:

• Flatbreads, rice, or couscous

Step-by-Step Method to Make Lamb, Aubergine & Halloumi Hotpot

Step 1: Sauté the Aromatics

Heat 1 tbsp of olive oil in a large flameproof casserole or deep frying pan. Cook the chopped onion on medium heat for 5-8 minutes until it’s softened and starts to caramelize. Add the garlic and ginger and cook for another minute to release their wonderful aroma.

Step 2: Brown the Lamb

Once the onion, garlic, and ginger are ready, push them to the side of the pan and increase the heat slightly. Add the lamb mince and cook for about 3-4 minutes until it begins to brown. Use a spoon to break it apart, mixing it into the onions. Stir in the spices and herbs and let them simmer for 1-2 minutes to develop a deeper flavor.

Step 3: Simmer with Tomatoes

Next, stir in the tomato purée and harissa paste (if you’re using it). Cook for another minute before adding the chopped tomatoes, a can of water, sugar, and seasoning. Stir everything together, cover the pan, and let it simmer for 1 hour, stirring occasionally. If the mixture seems too dry, you can add a splash of water. If you’re using a slow cooker, cook on low for 5-6 hours and add the chickpeas during the last 30 minutes.

Step 4: Fry the Aubergine

While the lamb mixture is cooking, heat 2 tsp of oil in a large frying pan over medium heat. Fry the aubergine slices in batches, cooking them for 2-3 minutes on each side until golden and softened. Transfer the cooked aubergine slices to a plate and set them aside.

Step 5: Assemble the Hotpot

Slice the halloumi into thin pieces, around 10 slices, and cut each piece in half across the shorter side. Arrange the aubergine slices in overlapping circles over the lamb mixture. Tuck the halloumi slices in between. For a bit of heat, sprinkle some chili flakes on top. Cover the pan with foil or a lid and bake at 180°C (160°C fan/gas 4) for 20 minutes. Remove the foil and bake for another 15 minutes, allowing the halloumi to brown and crisp up.

Step 6: Serve and Enjoy

Once out of the oven, sprinkle fresh mint leaves over the top to add a refreshing touch. Serve your lamb, aubergine, and halloumi hotpot with flatbreads, rice, or couscous for a complete and satisfying meal.

Storage Tips

Leftovers can be stored in the fridge for up to 48 hours or frozen for up to three months. When reheating, make sure to heat it thoroughly before serving.