Lamb and aubergine stew recipe
Lamb and Aubergine Stew recipe
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|350 g||lamb neck fillet, cut into small pieces|
|200 g||aubergine, diced|
|2 tsp||ground cumin|
|1 large||red onion, chopped|
|1 clove(s)||garlic, chopped|
|2 tbsp||olive oil|
|1 tbsp||balsamic vinegar|
|400 g||tomatoes, chopped, fresh or canned|
Place 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:
Reference: Lamb and aubergine stew recipe
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