Serves 3

4 syns for the entire recipe on Red or Extra Easy

Ingredients

500g of Extra Lean Lamb Mince

1 shallot, finely chopped

4 cloves of garlic, crushed

1 egg

A handful of fresh mint, finely chopped

200ml of vegetable stock

1 sweet onion, finely chopped

2 teaspoons of freshly grated ginger

1 courgette, chopped

200g of aubergine (eggplant), chopped

460ml of passata

1 teaspoon of ground cumin

1 teaspoon of ground coriander

1/2 teaspoon of onion powder

1/2 teaspoon of cinnamon

1/2 teaspoon of allspice

1/2 teaspoon of paprika

1/4 teaspoon of cayenne pepper

4 teaspoons of brown sugar (4 syns)

splash of Worcestershire sauce

salt and black pepper to season

extra fresh mint to garnish

Frylight/Pam spray

Method

In a large bowl, add the lamb mince, shallot, 2 crushed garlic cloves, mint and egg and bind all together. Form into meatballs, the mixture should make 12 medium sized meatballs (4 each).

Spray a frying pan with Frylight/Pam spray and brown the meatballs, turning frequently to brown all sides. Set aside.

Add the sweet onion, garlic and ginger to the frying pan, along with a couple of tablespoons of the stock, and  cook for 3-4 minutes until softened. Add the courgette and aubergine, and another little bit of stock and cook for a further 5 mins.

Add all other ingredients, bring to the boil, then reduce the heat and simmer for approx 35-40 mins.

Serve with your choice of sides and garnish with fresh mint.

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