Braised Lamb And Aubergine Stuffed Acorn Squashes

Directions

1. Toss the lamb with salt pepper and the spices.
2. Blast the onion and garlic to a mush in a processor and mix with the lamb.
3. Leave to one side for about an hour.
4. Preheat the oven to 190C/375F/Gas Mark 5. Next add in the extra virgin olive oil to the lamb mix and stir in then briefly try the meat in a casserole dish to cook out the spices. Remove from the heat add in all the remaining ingredients except the acorn squashes cover and bake in the oven for an hour.
5. You can complete this stage up to two days before - just keep the meat-and-veg mix in the refrigerator.
6. Meanwhile cut the top off each squash (retaining the lid) and use a spoon to hollow- out the cores discarding all the fibres and seeds.
7. Trim the bases (if necessary) so which they sit upright then rub the insides with salt and pepper and stand them in a roasting tin.
8. Stuff the squashes with the contents of the casserole pan adding as much of the juice as they will hold replace the lids then cover everything loosely with foil and bake at 190C/375F/Gas Mark 5 till the squashes are cooked - about 15 min.
9. Serve with fresh mint.