Preheat the oven to 180°C, fan oven 160°C, gas mark 4.
Heat a large saucepan and add the lamb, searing it over the heat until browned. Add the onion and garlic, reduce the heat and cook for 5 mins, stirring often.
Meanwhile, char-grill or grill the slices of aubergine for about 2 minutes on each side to soften. Stir in the spices and herbs, tomato puree and red wine(or water) into the lamb mixture and simmer for 5 minutes.
Add the courgette, sultanas and chick peas, then remove from the heat. Season with black pepper and spoon half of the mixture into a deep baking dish. Layer the aubergines on top, then add the remaining mince mixture, leveling the surface. Cool for a few minutes whilst preparing the topping.
Sift the flour into a mixing bowl and rub in the butter until the mixture looks like fine bread crumbs. Stir in the crumbled cheshire cheese and sprinkle on top of the mince mixture.
Bake for 30-35 mins and serve immediately.
You could use 1tbsp of medium curry powder instead of cumin, ginger and chilli. Replace the aubergine with thickly sliced mushrooms if you prefer - there is no need to grill then.
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