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Spicy Lamb And Aubergine Stew

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Ingredients
  Aubergines 2 Small, thinly sliced
  Black pepper To Taste
  Salt 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)
Directions

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.

Recipe Summary

Course: 
Main Dish
Method: 
Baked
Ingredient: 
Lamb

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