| Difficulty Medium | Prep 15m | Cooking 60m | Serves 5 |
The slow cooking of this lamb dish lends it a mellow flavour. Be sure to gently simmer it though, as boiling the stew will make the lamb tough.
Time needed: 1 hour and 15 minutes.
Instructions
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Put the aubergine in a colander.
Put the aubergine in a colander, sprinkle with salt and leave for 10 minutes.
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Put the lamb in a large bowl and marinade.
Meanwhile, put the lamb in a large bowl with the wine, thyme and garlic and 1 tablespoon of olive oil and toss to coat.
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Cook the aubergine.
Rinse the aubergine and pat dry with a tea towel. Heat 1 tablespoon of oil in a large frying pan and cook the aubergine until it browns and remove it to a plate.
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Fry the peppers.
Add the peppers and fry for 2 minutes or until starting to soften and do the same with the courgette. Remove the vegetables to the same plate as the aubergine.
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Put the lamb and marinade into a large saucepan and boil.
Tip the lamb and its marinade into a large, heavy-based saucepan. Season with salt and pepper, add the sautéed vegetables and bring to the boil.
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Cook for 50 minutes.
Reduce the heat to low and cook for 50 minutes, adding more stock if needed, to keep the lamb and vegetables submerged.
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Simmer for 10 minutes.
Remove the lid and simmer for 10 minutes, or until the liquid has reduced slightly.
