Spicy Lamb And Aubergine Stew
|Aubergines||2 Small, thinly sliced|
|Black pepper||To Taste|
|Olive oil||4 Fluid Ounce (125 Milliliter)|
|Boned lamb shoulder||2 Pound, cut into 2 inch cubes (1 Kilogram)|
|Onion||1 Medium, thinly sliced|
|Tomatoes||2 Large, peeled, seeded and chopped|
|Tomato puree||2 Tablespoon|
|Lemon juice||3 Tablespoon|
|Grated nutmeg||1⁄2 Teaspoon|
|Curry powder||1⁄2 Teaspoon|
|Water||14 Fluid Ounce (400 Milliliter)|
Sprinkle the aubergine slices with salt and leave for 30 minutes.
Rinse and pat dry with kitchen paper towels.
Heat 2 tablespoons of the oil in a frying pan.
Add the lamb cubes, in batches, and brown on all sides.
Remove the meat from the pan and place it in a casserole.
Add the onion to the frying pan and fry until it is soft but not brown.
Stir in the tomatoes, tomato puree, lemon juice, nutmeg, curry powder and salt and pepper to taste.
Cook, stirring, for 6 minutes.
Stir in the water and bring to the boil.
Pour over the meat in the casserole.
Heat one-third of the remaining oil.
in the cleaned-out frying-pan.
Add about one-third of the aubergine slices and fry until they are lightly browned on all sides.
Drain on kitchen paper towels.
Fry the remaining aubergine slices in the same way, then cut them into 1 cm/1/2 in strips.
Add the aubergine strips to the casserole and mix well.
Place the casserole in a moderate oven (180° C/350° F or Gas Mark 4) and bake for 1 hour or until the lamb cubes are tender.
Serve hot, from the casserole.