Spiced lamb crumble Recipe

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  • Healthy








1 hr 5 min

Try this delicious main-course dish made with spicy lean minced lamb, courgettes, aubergine and canned chick peas with a tasty Cheshire cheese crumble topping.


  • 500g (1lb) (2oz) lean minced lamb1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 medium aubergine, thinly sliced
  • 1tsp ground cumin
  • 1tsp ground ginger
  • 1tsp dried thyme
  • 1tsp chopped fresh red chilli or 1/2 tsp medium chilli powder
  • 1tbsp tomato puree
  • 125ml (4floz) red wine or water
  • 1 medium courgette, grated
  • 50g (2oz) sultanas
  • 410g can chick peas, rinsed and drained
  • Freshly ground black pepper
  • For the topping:
  • 100g (4oz) plain flour
  • 50g (2oz) chilled butter, cut into pieces
  • 75g (3oz) Cheshire cheese, finely crumbled


  • Preheat the oven to 180°C/fan 160°C/gas 4.

  • Heat a large saucepan and add the lamb, searing it over a high heat until browned. Add the onion and garlic, reduce the heat and cook for about 5 mins, stirring often.

  • Meanwhile, char-grill or grill the slices of aubergine for about 2 mins on each side to soften them. Stir the spices and herbs, tomato puree and red wine or water into the lamb mixture and simmer for 5 mins. Add the courgette, sultanas and chick peas, then remove from the heat. Season with black pepper.

  • Spoon half the mixture into a deep baking dish. Layer the aubergine on top, then add the remaining mince mixture, leveling the surface. Cool for a few mins whilst preparing the topping.

  • Sift the flour into a mixing bowl and rub in the butter until the mixture looks like fine breadcrumbs. Stir in the crumbled Cheshire cheese.

  • Sprinkle over the mince mixture and bake for 30-35 mins.

More Recipe Ideas

Top Tip

Top tipsYou could use 1tbsp medium curry powder instead of the cumin, ginger and chilli. Replace the aubergine with thickly sliced mushrooms, if you prefer - there is no need to grill them.