CookEat Recipe
Aubergine and Lamb Rice Bake
Aubergine, lamb and courgette cook with onion and cumin, then bake with brown rice. Mint is divided between the filling and the finish.
Method
Steps
Step 1
Heat oven to 180°C. Weigh rice dry and cook in 1200 ml boiling water for its package time; reserve 200 ml and drain. Dice aubergine and courgette into 1 cm cubes and chop onion and mint. Cut raw boneless lamb leg or loin into 2 cm cubes on a separate board and clean hands and utensils.
Step 2
Heat olive oil in a large lidded frying pan over medium heat. Cook onion, aubergine and lamb for 8 minutes. Add cumin and reserved water; cover and simmer for 10 minutes. Add courgette for 5 minutes until vegetables are tender.
Step 3
Transfer to a 2 litre ovenproof dish and mix in cooked rice and half the mint. Cover and bake for 15–20 minutes until thick lamb pieces reach 71°C internally on a clean digital thermometer. Scatter with remaining mint and serve.
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