More interesting that your usual savoury mince but just as popular.
The idea is that to get to the bread, they’re having to get in a mouthful of mince mixture which should hopefully be enough to tickle their tastebuds and get them scoffing away.
Better yet – this 30 minute meal smuggles eggplant and mushrooms and is a quick one-frypan affair. Bliss.
Citrus lamb mince on naan
1 tbsp olive oil
1 onion, finely diced
500g minced lamb
1 eggplant, finely diced (peeled first if your kids are iffy with eggplant)
2 cloves garlic
1 tsp cumin powder
1 tsp coriander powder
1 tsp ginger powder
1 carrot, grated
4-5 mushrooms, sliced
Rind of 1/2 orange
Juice of 1 small lemon
1 tsp honey
To serve: Greek yoghurt, mint, coriander, naan bread. Chopped cucumber and tomato are also great.
Heat a large frying pan over medium heat. Add the oil and when hot, add the onion and stir frequently for 6-8 minutes or so until turning golden. Add the mince and break up the lumps until it is entirely browned. Toss in the eggplant and stir regularly for a few minutes. It’ll absorb all the lamb fat and start to soften. After several minutes, add in the garlic and spices. Combine well and once fragrant add in the rest of the ingredients. Lower the heat and leave everything to simmer for another 5-10 minutes.
Since the mix is pretty dry, you do need to keep an eye on it and give it the odd stir so that it doesn’t burn.
Serve topped with yoghurt, herbs and bread.
Serves 2 adults & 2 kids
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Do your kids like mince? Try my savoury mince recipe. Or my classic bolognaise. Or this fajita mix is delish!
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Vegie Smugglers 
Sue said,
July 16, 2015 @ 1:09 pm
Sounds great. I can see BBQ sauce mentioned in the method but not in the ingredients. Typo? 🙂
wendyblume said,
July 16, 2015 @ 3:39 pm
Yes, bug far, earlier version will fix!
Helen Dawes said,
July 16, 2015 @ 3:58 pm
I did a very similar mince last weekend, didn’t use eggplant but used some frozen corn and mashed potato (left over from a previous dinner), and used some frozen pastry to make a middle eastern style lamb pie.
wendyblume said,
July 16, 2015 @ 10:13 pm
Sounds yum! I’m a sucker for a bit of pastry 😁
Charlotte Gray said,
July 24, 2015 @ 12:55 pm
This was so delicious. I have a 2.5yo who is having a particularly fussy month (it comes and goes with growth spurts with him) so I just put the mince inside a pita pocket with some cheese and under a sandwich press so he couldn’t pry it open, and he ate it up. Win!
Tim and Meg Parker said,
August 4, 2015 @ 10:36 am
Hi Wendy!
A massive thank you for the donation of cookbooks for our recent Fight on the Beaches Ball for Cure Cancer Australia.
With your help we raised over $200,000 for cancer research!
Can you please send me your postal address for us to send the certificate of appreciation?
Thanks again for your wonderful support!
Kind regards,
Meghann
Sent from my iPhone
>
wendyblume said,
August 4, 2015 @ 5:55 pm
No worries Meg – glad the night went so well for you! No need about the certificate. x