I've been meaning to have a go at this slow-cooked lamb and aubergine stew from For Every Season for a while. Stew is generally a wintry dish, but the recipe promised this one was more summery and in the sense that it's got quite a North African feel to it, I think it is. The original recipe includes black olives, but as I'm not a big fan, I just left them out.
- Fry c. 300g cubed lamb in oil and remove to a dish.
- Do the same with a cubed aubergine.
- Next fry (in the same pan) a sliced onion until soft, then add 2 crushed cloves of garlic and a bit less than half a tin of chopped tomatoes.
- Stir in 1/2 tsp cinnamon and 1 tsp ground cumin, then add a glass of water.
- Return the lamb to the pan, cover and simmer gently.
- After about 1/2 an hour, add the aubergine and continue to simmer for another hour or so. So a good hour and a half in total, so that the lamb goes wonderfully tender.
- Sprinkle with chopped coriander and serve with couscous.
It smelled great while it was bubbling away and once on the plate, lived up to expectations. Definitely one to do again.
