- 2 x 500g Middlehurst Merino Lamb Mince
- 2 x Brown Onions
- 4 x Cloves Garlic
- 1 x Eggplant
- 1 x Red Capsicum
- 4 xTablespoons Tomato Paste
- 4 x Tablespoon Olive Oil
- 3 x Teaspoon Salt
- 3 x Teaspoons Ground Cumin
- 3 x Teaspoons Smoked Paprika
- 1 x Teaspoons Cinnamon
- 2 x Teaspoons Ground Coriander
- 1 x Teaspoon Chilli Flakes
- 2 x Tablespoons Balsamic Vinegar
- 1 x Baguette
- Feta (optional topping)
- 1x Lemon
- ¼ Cup of Plain Unsweetened Yoghurt
Finely chop onions, garlic, capsicum and eggplant. Add the olive oil to hot wide based pan and add vegetables. Let them cook for 10 minutes without colour( turn down if necessary)
Continue to cook down until soft. Add more olive oil if needed eggplant can absorb a lot!
Add your two packets of lamb mince, breaking it up as you put it in.
Turn heat up on the pan and keep stirring until all broken up and cooking together.
When lamb mince is cooked add your spices and tomato paste.
Continue stirring and cook out as long as you need- roughly 30mins.
Leave the excess lamb fat on the mince as it will soak into the baguette for flavour!
Before serving add balsamic vinegar and salt.
Cut you baguette long ways and push down on the inside of the bread to make it “hollow”.
Scoop your mixture along the baguettes and top with feta if desired and pop in oven @180 for 10 mins.
Combine your yoghurt and lemon zest, juice and a pinch of salt and drizzle on top.
Finish with fresh herbs and ENJOY!