A deliciously satisfying main course from James Martin featuring minced lamb, aubergines, and spices topped with a mouth-watering cheese sauce
By James Martin
  • Rating:
  • Serves: 4
  • Cook Time: 50 minutes
  • Prep Time: 25 minutes
  • Effort: easy


  • 4 tbsp olive oil
  • 3 cloves garlic, finely chopped
  • 1 onion, diced
  • 2 aubergines, cut into chunks
  • 675 g minced lamb
  • 3 plum tomatoes
  • 284 ml chicken stock
  • pinch ground cinnamon
  • pinch ground cumin
  • freshly grated nutmeg
  • 1 tsp mint, chopped

For the sauce

  • 50 g butter
  • 25 g flour
  • 400 ml milk
  • 150 g gruyère cheese, grated
  • 50 g parmesan, grated
  • 2 eggs


1. Preheat the oven to 220C/gas 7.

2. Heat 2 tablespoons olive oil in a frying pan. Add the garlic, onion and aubergine with the remaining olive oil and cook gently for 5 minutes.

3. Add the lamb and brown for 2-3 minutes, then add the tomatoes.

4. Pour in the chicken stock and add the spices. Stir, bring to the boil and simmer for 10 minutes.

5. Season the mixture with salt, pepper and add the mint. Spoon the mixture into a large baking dish.

6. To make the sauce: melt the butter in a pan. Stir in the flour, mixing well over a low heat and cook for 30-60 seconds to make a roux. Gradually whisk in the milk, whisking thoroughly to ensure there are no lumps and continue cooking until smooth. Add the grated cheese and season with salt and pepper.

7. Remove from the heat and cool slightly. Whisk in the egg yolks. Pour the sauce over the lamb mixture and cook in the oven for 10 minutes until bubbling.

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