Lamb Shoulder and Aubergine Casserole
Lamb Shoulder and Aubergine Casserole



  • 2kg aubergines, cut into 5mm slices
  • 150ml olive oil
  • 2 sliced red peppers
  • 1.5kg lamb shoulder, cut into 3cm chunks
  • 1 chopped onion
  • 2 x 400g tins of chopped tomatoes
  • 1 tsp sugar
  • Handful of chopped parsley
  • Sprinkle the aubergine with plenty of salt and leave to drain in a sieve for about an hour. Remove and dry with kitchen paper. Heat the oil in a casserole and fry the aubergine slices and peppers for 10 mins, then remove and set aside.
  • Add the lamb to the pot and fry until coloured all over all, then add the onion and cook for 4 mins more. Tip in the tomatoes, sugar, salt, pepper and chopped parsley and simmer - covered - for 2 hours. Preheat the oven to 200C.
  • Stir the peppers and aubergine back into the stew, check the seasoning and pop the lid on. Stick the casserole into the oven for 20 mins, then serve with crusty bread.
2 hrs
4 serving

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