Ingredients:
4 lamb neck fillets, or diced lamb
1 large aubergine, cut into small pieces
1 large onion, sliced
2 garlic cloves, chopped
400 g tin chopped tomatoes
300 ml lamb stock
1-2 tbsp harissa
1/2 lemon, juiced
olive oil
a large bunch parsley, chopped
[Source: BBC Good Food]
How To Make:
1. Preheat oven to 190C degrees.
2. Heat olive oil in a non-stick frying pan. Cook the lamb until browned. Set aside.
3. Add oil in a skillet, add aubergine. Cook until browned and slightly soft. Set aside.
4. Enter the onion and garlic in a skillet, saute until soft. Then reinsert the lamb and aubergine. Add harrisa, tomatoes and broth. Bring to a boil.
5. Place in a covered saucepan, cook in the oven for 90 minutes until the lamb and terng become soft.
6. Remove from oven, add the parsley and lemon. Serve with potatoes or rice.
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