Summer lamb and herb stew
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
Ingredients
- olive oil
- 4 lamb neck fillets, cut into pieces
- 1 large aubergine, cut into small pieces
- 1 large onion, sliced
- 2 cloves garlic, chopped
- 1-2 tbsp (add more if you like it spicy) harissa
- 1 × 400g tin chopped tomatoes
- 300ml lamb stock
- a large bunch parsley, chopped
- ½ lemon, juiced
Method
- STEP 1
Heat the oven to 190C/fan 170C/gas 5. Heat 1 tbsp olive oil in a non-stick, lidded casserole. Brown the lamb all over then remove from the pan. Add the aubergine and another tablespoon of oil and cook until browned and softened a bit. Scoop out the aubergine then add the onion and garlic and cook until softened.
- STEP 2
Add the lamb and aubergine with the harissa, tomatoes and stock. Bring to a simmer then put on a lid and cook in the oven for 1½ hours until the lamb and aubergine are tender. Stir in the parsley and lemon. Good with new potatoes or rice.
