This is a delicious and simple stew with tender lamb meat, courgettes, aubergines, potatoes and chickpeas in rich minty sauce.
The recipe is adapted from Cooking for All Occasions by Norma McMillan.
Ingredients:
1 medium aubergine, cubed
20 g flour, seasoned with salt and pepper
600 g lamb shoulder, diced
1/2 tsp nutmeg
1/2 tsp dried mint
1/2 tsp turmeric powder
1 large onion, sliced
1 large tomato (chopped)
1 medium courgette, sliced
300 ml chicken stock
1 large potato, peeled and cubed
200 g x 1 can chickpeas, drained
season to taste
Method:
Put the aubergine cubes in a colander and sprinkle with salt. Leave for 30 minutes, then rinse and pat dry with paper towels.
Coat the lamb cubes with the seasoned flour.
Heat some oil in a deep frying pan or wok, add the lamb cubes, in batches, an fry until slightly browned on all sides.
Remove the cubes from the pan as they brown.
Add the onions and fry, stirring, until golden.
Return the lamb to the pan, mix in the turmeric, mint and nutmeg.
Pour in the stock.
Cover and simmer on low heat for 1 1/2 hours or until the meat is tender and cooked through.
Arrange the aubergine, potatoes, tomato, chickpeas and courgette in layers on top of the meat. Add 1 cup of water.
Cover and simmer for 20-25 minutes or until the vegetables are soft and cooked through.
Adjust the seasoning, serve hot and enjoy!
Bon Appetit!
