Moroccan Lamb and Aubergine Stew

Moroccan Lamb and Aubergine Stew

Moroccan Lamb and Aubergine Stew

This dish is a great winter warmer – hearty, spicy, and meaty, and with a certain smokiness from the grilled aubergine and Spanish paprika, so that you could almost imagine yourself eating it around a desert camp-fire.

It needs nothing more than a simple side dish of steamed cauliflower, and a lovely big pot of mint tea. 

Moroccan Lamb and Aubergine Stew


  • 1kg minced lamb
  • 2 large aubergines
  • 1 large onion, roughly chopped
  • 3 tsp sambal oelek – see Notes
  • 6 garlic cloves, roughly chopped
  • a handful fresh coriander
  • 1 tsp smoked Spanish paprika
  • ½g saffron
  • ½ tsp ground cinnamon
  • 2 tsp cumin powder
  • 1 tsp ground ginger
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 500g tetra-pack chopped tomatoes
  • olive oil


  • Remove the minced lamb from the fridge, in order to allow it to come up to room temperature.
  • Slice the aubergines into disks about as thick as the tip of your little finger. Heat up a grill pan over medium high heat. Brush the aubergines with a little olive oil, and then grill until golden brown and tender, turning once. Set aside.
  • Place the smoked Spanish paprika, saffron, cinnamon, cumin, ground ginger, dried rosemary, dried thyme, and salt and pepper to taste into a small bowl. Add enough water to create a very thin paste. Set aside.
  • Place the onion, garlic, sambal oelek and fresh coriander (cilantro) in a blender. Blitz / whizz down into a paste.
  • Heat about 2 tbsp of olive oil over medium heat in a large pan. Add the onion-based mixture, and stir fry for about 3 minutes or so.
  • Add the minced lamb. Stir well, and continue to stir fry until the lamb has lost its raw, pink colour, about 10 minutes or so.
  • Add the water / spice paste, and stir well. Cook for about 5 minutes or thereabouts, stirring often.
  • Add the tomatoes. Stir well, and bring up to a low simmer. Cook until the sauce has reduced, and the lamb is thoroughly cooked, about 25 minutes or so.
  • Add the aubergine slices to the pan. Stir well, and allow to simmer for a few minutes, until the aubergines have warmed through.
  • Remove the pan from the heat. Serve.


In an ideal world, you would be using a good quality Harissa in the onion / spice paste. I was temporarily out of it, however, but Sambal Oelek is a decent enough substitute.


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3 thoughts on “Moroccan Lamb and Aubergine Stew

  1. thejennyevolution

    I recently started sharing recipes on The Jenny Evolution and thought it would be terrific to have a group on FB where we can share our recipes not just with other bloggers but with people who are searching out recipes. That said, I’m launching a Food Blogger group! If we work together we can make this a great outlet for all of us. If you’d like to join, visit me here

    To be approved post to the group, please follow the directions in the group description. Look forward to seeing you there!



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