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Aubergine & Lamb Stew

This is not the best looking dish but who cares when it tastes this good. To quote Itamar Srulovich (of Honey & Co. and the author of this recipe):

“Do not cook it to impress. Cook it for the ones you love the most, or just for you; it is that good.”

We concur Itamar!!

Wine Suggestion: Try a Mediterranean-style wine, a Primitivo or something similarly juicy from the south of Italy. We paired this with a lovely organic wine by Michele Biancardi, his Uno Piu Uno which is a cracking blend of Primitive and Nero di Troia. Only 12.5% abv but juicy and delicious so it didn’t overwhelm the lamb and aubergine and had enough depth to compliment it perfectly.

Patlican – Lamb & aubergine stew – serves 2

  • 450g lamb neck, cut into large dice
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 1 tbsp olive oil
  • 1 aubergine, cut into large cubes (about 350g)
  • 1 large tomato, cut into large cubes
  • 1 small red onion, peeled and cut into wedges
  • 6 whole cloves of garlic, peeled
  • ½ small red chilli, thinly sliced
  • 3 sprigs of fresh thyme
  • 150ml water
  • 1 tbsp pomegranate molasses

Season the lamb cubes with the salt and pepper.

Heat a large pan over a medium-high heat, add the oil and the diced lamb, and sear the meat all over. When the meat has browned (about 5-6 minutes), add the aubergine, tomato, onion & garlic. Cover and leave to steam for 5 minutes, then remove the lid and stir in the chilli and thyme. Reduce the heat to low and cook slowly for about 15 minutes, then pour in the water and pomegranate molasses.

Keep cooking on a low heat for 50-60 minutes or until the veg have broken down and the meat is soft enough to tear with a fork.

Serve with bread so you waste no sauce!

(Original recipe from Honey & Co.: Food From the Middle East by Sarit Packer & Itamar Srulovich, Saltyard Books, 2014.)

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