Summer lamb & herb stew

Recipe uploaded by

olive magazine

6 ratings

Recipe by olive magazine

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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.
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 11/2 hours until the lamb and aubergine are tender. Stir in the parsley and lemon. Good with new potatoes or rice.

Per serving

460 kcalories, protein 31.7g, carbohydrate 9.4g, fat 33.2 g, saturated fat 14.2g, fibre 4.1g, salt 0.81 g

Latest comments and suggestions

• Baltar

  16 July 2009

  Baltar rated and commented on this recipe

  

  I made this with Basmati Rice - Yummy!!! I loved this dish.

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• Patou

  16 July 2009

  Patou commented on this recipe

  I made this with new potatoes - delicious! I didn't think lemon would suit this recipe so left it out but other than that, followed the recipe exactly as it is. Recommended.

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• SarahC

  27 July 2009

  SarahC rated and commented on this recipe

  

  This turned out really well. I followed the recipe as it is, apart from putting a little less harissa in because I don't like my food to be too spicy. I served with rice and some spring greens, the lamb and aubergines were both lovely and soft. Will definately make this again.

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• Fluffy

  27 July 2009

  Fluffy rated and commented on this recipe

  

  Beautiful. Rich and tasty. Definitely one to keep in my 'binder'.

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• Chris

  28 July 2009

  Chris rated and commented on this recipe

  

  Very good - easy to do, I liked the lemon addition, it lightens up the flavour.

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• kelly

  31 July 2009

  kelly commented on this recipe

  found this bland and the aubergine tasteless would vary recipe next time

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• Pewtersfood

  11 August 2009

  Pewtersfood rated and commented on this recipe

  

  strangely bland - not sure what I did wrong !

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• Em Recipes

  14 September 2009

  Em Recipes rated and commented on this recipe

  

  I really enjoyed this recipe - it was a "Must have again" by all the family

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• greenlung

  23 September 2009

  greenlung commented on this recipe

  Searched for lamb and aubergine, as I had two aubergines. This was great, I found it fairly spicy with the 2 tblsps of harissa, so would be slow to add more, unless you want a REAL kick. THis is a great recipe.

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• Whoopie

  27 October 2009

  Whoopie commented on this recipe

  This is a really yummy dish have made it several times this is one for my folder

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Ingredients

• olive oil
• 4 lamb neck fillets, or diced lamb, about 600g, cut into pieces
• 1 large aubergine , cut into small pieces
• 1 large onion , sliced
• 2 garlic cloves , chopped
• 1-2 tbsp harissa (add more if you like it spicy)
• 1 x 400g tin chopped tomatoes
• 300ml lamb stock
• a large bunch parsley , chopped
• ½ lemon , juiced

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Difficulty and servings

Serves 4

Preparation and cooking times

Ingredients

• olive oil
• 4 lamb neck fillets, or diced lamb, about 600g, cut into pieces
• 1 large aubergine , cut into small pieces
• 1 large onion , sliced
• 2 garlic cloves , chopped
• 1-2 tbsp harissa (add more if you like it spicy)
• 1 x 400g tin chopped tomatoes
• 300ml lamb stock
• a large bunch parsley , chopped
• ½ lemon , juiced

Per serving

460 kcalories, protein 31.7g, carbohydrate 9.4g, fat 33.2 g, saturated fat 14.2g, fibre 4.1g, salt 0.81 g

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