Description
A hearty and flavorful hotpot featuring tender lamb, roasted aubergine, and salty halloumi cheese, baked in a rich tomato and herb sauce.
Ingredients
Scale
- 500g lamb shoulder, cut into cubes
- 1 large aubergine, diced
- 250g halloumi, cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 400g can chopped tomatoes
- 150ml lamb or vegetable stock
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Preheat your oven to 190°C (170°C fan/Gas Mark 5).
- Heat olive oil in a large ovenproof pot or casserole dish over medium-high heat.
- Brown the lamb cubes on all sides. Remove lamb and set aside.
- Add chopped onion to the pot and cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Return the lamb to the pot. Stir in the diced aubergine, chopped tomatoes, stock, oregano, and thyme.
- Season with salt and pepper. Bring to a simmer.
- Cover the pot and transfer to the preheated oven. Bake for 1 hour and 30 minutes, or until the lamb is very tender.
- Remove the lid. Scatter the cubed halloumi over the top.
- Return to the oven uncovered for 15-20 minutes, or until the halloumi is golden and slightly softened.
- Let it rest for a few minutes before serving.
Notes
- Serve hot with crusty bread or rice.
- You can add other vegetables like bell peppers or courgettes.
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 550 kcal
- Sugar: Approx. 15g
- Sodium: Approx. 500mg
- Fat: Approx. 35g
- Saturated Fat: Approx. 15g
- Unsaturated Fat: Approx. 20g
- Trans Fat: Approx. 0g
- Carbohydrates: Approx. 25g
- Fiber: Approx. 8g
- Protein: Approx. 35g
- Cholesterol: Approx. 100mg
Keywords: lamb, aubergine, halloumi, hotpot, casserole, tomato, herbs, oven baked