Name: Summer lamb and herb stew
Total time: 2 h
Yield: Serves 4
Cuisine: Mediterranean
Ingredients: olive oil; 4 lamb neck fillets cut into pieces; 1 large aubergine cut into small pieces; 1 large onion sliced; 2 cloves garlic chopped; 1-2 tbsp (add more if you like it spicy) harissa; 1 × 400g tin chopped tomatoes; 300ml lamb stock; a large bunch parsley chopped; ½ lemon juiced

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Summer lamb and herb stew

Summer lamb and herb stew

Published: December 19, 2014 at 2:31 PM

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Serves 4

A little effort

Total time: 2 hrs

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The best stew for lamb. Harissa gives this easy one-pot a kick of heat and parsley and lemon bring out the summer flavours. Serve with rice alongside.

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Ingredients

Nutrition

olive oil
4 lamb neck fillets

cut into pieces
1 large aubergine

cut into small pieces
1 large onion

sliced
2 cloves garlic

chopped
1-2 tbsp (add more if you like it spicy) harissa
1 × 400g tin chopped tomatoes
300ml lamb stock
a large bunch parsley

chopped
½ lemon

juiced

Nutrition: per serving

kcal460
fat33.2g
carbs9.4g
fibre4.1g
protein31.7g
salt0.81g

Method

step 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.
step 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 1½ hours until the lamb and aubergine are tender. Stir in the parsley and lemon. Good with new potatoes or rice.

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