LAMB OLIVE AND AUBERGINE STEW

LAMB OLIVE AND AUBERGINE STEW

Ingredients

60ml Olive Oil

750g shoulder of lamb, fat trimmed and cubed, boned and rolled or 1.3kg piece of shoulder on the bone as in the picture above.

1 medium aubergine, cubed

1 medium onion, sliced

2 large garlic cloves, crushed

400g tin chopped tomatoes

5ml ground cumin

2.5ml cinnamon (optional)

75g black olives, dried

30ml flat leaved parsley, roughly chopped.

Method

Heat half the oil in a large casserole or frying pan. Lightly season the lamb, add to the pan and cook briefly to brown. If using cubes may need two batches, try not to over crowd the pan.

Transfer the meat to a plate and add the aubergine cubes. Stir fry over medium heat until they start to brown, can add a little extra oil if needed.

Add the rest of the oil, followed by the onion fry briefly then add garlic and chopped tomatoes. Cook until the tomatoes have thickened, stir in the spices and olives and approx 125ml water. Return the meat to the pan.

The dish can put into the oven at 160C or a slow simmer on the hob for approx 11/2 hrs. To retain moisture in the casserole, cover the meat with a piece of silicone paper then the lid.

Check the meat and remove paper and lid, cook for a further 30 mins to reduce the liquid to a thick sauce.

Season to taste and add parsley.

Serve with cous cous or pasta.


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