Serves: 6, Calories: 517, Time: 1 hr 45 mins

Ingredients:

• 1 tbsp veg oil.  124
• 1 large onion, diced.  75
• 1 medium aubergine, diced.  75
• 1 medium courgette.  40
• 500g (20% fat) lamb mince.  1345
• 3 tsp garlic purée.  51
• 2 x 400g tin tomatoes.  200
• 2 tbsp tomato purée.  102
• 1 tsp cinnamon
• ¼ nutmeg
• 1 tsp dried oregano
• 2 x Knorr Lamb stock pots.  120
• 6 Baking potatoes, 200g each.  972
• 150g feta, crumbled (optional).  414

Method:

1. Preheat oven to 180°C Fan/Gas Mark 6.
2. In medium oven dish; Oil and salt whole potatoes, bake for 1 hr 30 mins, turning halfway. Or, bake wedges for 50 mins.
3. Meanwhile, in sauté pan; Sauté onion, aubergine and courgette in oil for 10 mins on high heat.
4. Add lamb. Brown for 10 mins.
5. Add garlic. Brown for 2 mins.
6. Stir in tomatoes, purée, stock pots, cinnamon, nutmeg and oregano.
7. Cover. Simmer for 20-25 mins, stirring occasionally. Season to taste. Slacken with boiled water.
8. Serve with potatoes and (optional) feta, or swap baked potatoes for Spicy Potato Wedges.

Calories =

• 3104 / 6 = 517 (without feta)
• 3518 / 6 = 586 (with feta)

Alternatively: Use beef mince and beef stock pots.

Tip: Use potatoes weighing approx 200g each = 162 cals.