Recipe Laura Bakhtiarian | Photos Naomi Giatas
When you need wintery comfort food, this dish is your answer.
Time 3 hours
Serves 4–6
Ingredients
- 3 eggplants, cubed into 1cm pieces
- 1 tbsp salt
- 2 tbsp olive oil
- 500g diced Foodland Lamb, cut of your choice
- 1 large onion, diced
- 1 tbsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp concentrated tomato paste
- 200g canned diced tomatoes
- 250ml water
- ½ tsp salt
- 3 dried limes (or substitute with the juice of 1 lime)
- Chopped parsley, to garnish
- Pomegranate seeds, to garnish
- Slivered almonds, to garnish
- Natural yoghurt, to serve
Method
- Heat 1 tbsp of olive oil on medium-high heat in a frying pan and add the diced eggplant. Cook, stirring often, until the eggplant is tender and starts to brown at the edges, for about 10–15 minutes. Remove heat and set aside.
- Heat 1 tbsp of olive oil in a pot on medium-high heat, add the onions, and sauté for 2 minutes.
- Add all spices and stir for 20 seconds, then add the lamb and stir vigorously, coating it with all the onions. Cook lamb on all sides until slightly browned.
- Add the tomato paste, chopped tomatoes, and water and bring to a boil. Add the dried lime or lime juice. (Don’t worry; the dried lime will soften and be perfectly edible, or you can discard it once it’s cooked as it has a strong taste).
- Once the stew has come to a boil, reduce the heat right down and put the lid on. Slow cook for 2–3 hours or until the meat is tender.
- Add the eggplants to the stew, bring it back to a boil, then lower the heat and simmer for 20 minutes, until the eggplants are soft.
- Serve topped with freshly ground black pepper, parsley, pomegranate seeds and almond slivers, and serve with cooked rice and yoghurt.
We used: Foodland Lamb
Next time you’re cooking with lamb, head into your nearest Foodland and choose from one of their many South Australian producers of local lamb. Even better, stop by their butcher counter, where the friendly team can help you source the cut you need.
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