Lamb and Aubergine Stew

Lamb and Aubergine Stew Recipe

A succulent aubergine stew with lamb
Yield: 4    Preparation Time: 25 minutes    Cooking Time: 35 minutes
A tasty stew that is simple and economical to make. You can serve it with risi pasta or couscous.


1 aubergine, diced into cubes
350g lamb neck fillet, diced into cubes, sinew removed
1 red onion, peeled and finely diced
2 tablespoons olive oil
1 clove garlic, peeled and finely chopped
400g can chopped tomatoes
2 heaped teaspoons ground cumin
1 tablespoon balsamic vinegar
4 tablespoons Greek yoghurt
15g bunch of fresh mint, coarsely chopped

Recipe Instructions

Prepare the aubergine.
Place the cubes of aubergine into a colander and sprinkle with a generous amount of salt. Leave to sit for a couple of minutes, then rinse the aubergine and pat it dry with paper towels.

Cook the ingredients.
Heat the olive oil in a heavy saucepan and cook the onion and garlic for 5 minutes over a medium heat stirring regularly. Throw in the aubergine, reduce the heat, and cook the aubergines for 5 minutes until they begin to soften.

Cook the meat.
Increase the heat, dust the lamb with cumin and add it to the pan. Cook the lamb until it has browned. Add the tomatoes and balsamic vinegar and ½ tomato can of water. Bring the mixture to the boil then reduce the heat and cover the pan ¾ of the way. Bring to a steady simmer and cook for 25 minutes. After 25 minutes, check that the meat is cook and cook it for a further 5 – 10 minutes uncovered. Add most of the mint to the stew in the last few minutes of cooking.

Check the seasoning and serve with a spoonful of yoghurt and a sprinkle of mint.