Lamb and aubergine stew
What a lovely weather it was yesterday, hope everyone enjoyed the sunny weekend ☀️
I get weather updates as a part of my day job and got the memo last week. Hopefully it will be like this for a few days and possibly coming weekend too.
We didn’t go to the allotment as planned and didn’t plant the cucumbers as it looks like it will rain briefly on Wednesday and the slugs will surely be around after the rain. Instead we potted all the plants in our garden, most of which we got couple of weeks ago in the last bank holiday. But that was after a lovely mother’s day brunch at Rick Stein’s at Barnes. I have never been there in daylight and the views are much better at day time looking over Thames.
I cooked this lamb stew with aubergines while we were in the garden reporting, I make this quite often and we really enjoy it. Both the lamb and aubergines are cooked to melt in your mouth softness and there is a lovely peppery flavour coming from the peppers and the red pepper paste.
Here’s the recipe for it.
Lamb and aubergine stew
Ingredients
Lamb shoulder, deboned and cut into 2 cm pieces
2 tablespoons vegetable oil
1 onion finely chopped
4 garlic cloves, thinly sliced
2 peppers, chopped
2 tablespoon tomato paste
1 tablespoon red pepper paste
3 aubergines, peeled in stripes
2 tablespoons olive oil
Method
1. Heat the vegetable oil and ovenproof pan and fry lamb for 10 minutes stirring frequently until it’s browned all over.
2. Add the onion, garlic and pepper and cook further 10 minutes.
3. Add the tomato and pepper paste and stir until it’s well combined with everything else.
4. Bring to simmer, close the lid and turn the heat down. Cook for 2 hours.
5. While the lamb is cooking heat the oven to 250° fan. Place aubergines in the oven tray lined with parchment paper.
6. Add olive oil and 3/4 teaspoon salt to the aubergines and mix well.
7. Bake the aubergines in the oven for 20 -35 minutes stirring halfway through until they are cooked all over.
8. Add the aubergines to the lamb in the last 10 minutes of cooking and stir throughly .
9. Rest it for 10-15 minutes before serving.
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