Lamb & aubergine stew

Leave a comment

November 2, 2014 by dgarnett2013

Lamb & aubergine stew: Honey & Co by Sarit Packer & Itamar Srulovich

lambauberginestew

Serves 2

  • 450g lamb neck, cut into large dice
  • ½ tsp slat
  • ½ tsp freshly ground black pepper
  • 1 tab olive oil
  • 1 aubergine, cut into large cubes (about 350g)
  • 1 large tomato, cut into large cubes (about 120g)
  • 1 small red onion, peeled and cut into wedges (about 100g)
  • 6 whole cloves of garlic, peeled
  • ¼ – ½ small red chilli, thinly sliced
  • 3 sprigs of fresh thyme
  • 150ml water
  • 1 tab pomegranate molasses

 

Season the lamb cubes with the salt and pepper.

Heat a large pan over a medium-high heat, add the olive oil and diced lamb, and sear the meat all over.

Once it has browned (after about 5 – 6 mins), add the aubergine, tomato, onion and garlic.

Cover the pan and leave to steam for 5 mins, then remove the lid, mix everything around and add the chilli and thyme.

Reduce the what to low and cook slowly for about 15 mins before pouring in the water and pomegranate molasses.

Continue cooking on a low heat for 50-60 mins until all the vegetables have broken down and the meat is so soft you can tear it apart with your fork.

Eaten on a beautiful early November Autumn day.

leaves1 leaves2

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: