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

Ingredients

  • 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

Method

  • 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.

Notes

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 https://www.facebook.com/groups/341455112700743/

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    Like

    Reply

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