Lamb and Aubergine Stew
Lamb and Aubergine Stew



  • 2 aubergines, cut into 3cm chunks
  • 6 tbsp olive oil
  • 850g lamb neck, cut into bite-size pieces
  • 4 garlic cloves, crushed
  • 2 red onions, chopped
  • 1 tsp each ground cumin and coriander
  • ½ tsp ground cinnamon
  • 1 tbsp tomato puree
  • 3 tbsp pomegranate molasses
  • 300ml hot beef stock
  • 150g pitted black olives
  • Coriander and parsley, chopped
  • Flatbreads, to serve
  • Fry the aubergines with some seasoning in half the olive oil for 10 mins, then remove and set aside. Fry the lamb pieces in the remaining oil for 10 mins, or until browned all over, then toss in the onion and garlic to cook for 5 mins more. Add the spices, tomato puree and molasses, cook for 2 mins and then add the stock, olives and fried aubergines and bring to a simmer. Reduce the heat and cook covered for 2.5 hours, or until the lamb is very tender.
  • Remove the lid and increase the heat on the stew, allowing it to thicken for 10 mins. Divide between four plates or bowls, scatter with fresh herbs and serve with flatbreads.
3 hrs
4 serving

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