Lamb & Herb Stew
A great, light and spicy stew.
- Yield: Serves 4
- Preparation Time: 10 Minutes
- Cooking Time: 1 Hours 40 Minutes
Ingredients
- Olive oil
- 600g of lamb, cut into pieces
- 2 eggplants, cut into small pieces
- 1 large onion, sliced
- 2 garlic cloves, chopped
- 1-2 tbsp harissa (add more if you like it spicy)
- 400g can chopped tomatoes
- 300ml lamb stock
- Large bunch parsley, chopped
- ½ lemon, juiced
Directions
- Heat the oven to 190°C. Heat 1 tbsp olive oil in a non-stick, lidded casserole. Brown the lamb all over then remove from the pan. Add the aubergine and another tablespoon of oil and cook until browned and softened a bit. Scoop out the aubergine then add the onion and garlic and cook until softened.
- Add the lamb and egpplant with the harissa, tomatoes and stock. Bring to a simmer then put on a lid and cook in the oven for 1½ hours until the lamb and aubergine are tender. Stir in the parsley and lemon. Good with new potatoes or rice.
