Lamb and aubergine stew recipe
Lamb and Aubergine Stew recipeThis article was published by: Matthew
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Recipe introThis lamb and aubergine stew recipe is a hearty and flavorful dish that combines tender pieces of lamb with the rich flavors of aubergine, also known as eggplant. The stew is slow-cooked to perfection, allowing the flavors to meld together and create a comforting and satisfying meal. With aromatic herbs and spices, this recipe is sure to please your taste buds. Serve it with crusty bread or rice for a complete and delicious meal.
Keywords: lamb, aubergine, stew, recipe, slow-cooked.
Lamb and aubergine stew recipe details
|lamb neck fillet, cut into small pieces
|red onion, chopped
|tomatoes, chopped, fresh or canned
InstructionsPlace aubergine dices in a colander and sprinkle salt.
Cut the lamb into similar-sized pieces and dust with cumin.
Heat the olive oil in a heavy saucepan with a lid. Add in the onion and garlic. Cook for 5 min over a low heat, stirring regularly.
Rinse the aubergine, pat dry on kitchen paper and add to the oily onion. Cook over low heat, stirring a couple of times, for 5 miutes until the aubergine begins to soften.
Increase the heat and add the lamb, browning it thoroughly. Add the tomatoes and balsamic vinegar. Add 150 ml of water to the pan. Bring to the boil, reduce the heat immediately, cover the pan with the lid and establish a steady simmer. Cook for 25 minutes.
Check that the meat is tender and continue to cook, uncovered, for a further 5-10 minutes.
Serving suggestions:Serve with rice or couscous
ca. 25 min
Grade of difficulty:
Calories per portion:
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