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Lamb casserole with aubergine



Lamb casserole with aubergine

Give your lamb casserole a Greek twist with aubergines, peppers and parsley.



  • 2kg/4lb 8oz aubergines, cut into 5mm/¼in thick slices
  • 1 tsp salt, plus extra for sprinkling
  • 150ml/5fl oz olive oil
  • 2 red peppers, seeds removed and sliced
  • 1.5kg/3lb 5oz lamb shoulder, bone removed, fat trimmed and cut into 3cm/1¼in pieces
  • 1 large onion, finely chopped
  • 2 x 400g tins chopped tomatoes
  • 1 tsp sugar
  • 1 large handful roughly chopped parsley
  • 10 turns black peppermill



  1. Sprinkle the aubergine with salt and leave to drain in a colander for an hour. Remove and dry with a tea towel.

  2. Heat the oil in a large lidded casserole over medium heat. Add the aubergines and peppers and cook, turning occasionally, until lightly browned, about 10 minutes. Remove with a slotted spoon and set aside.

  3. Add the lamb to the casserole and fry over a medium heat, stirring frequently, until lightly coloured, about 8 minutes.

  4. Add the onion and cook for 4 minutes. Add the tomatoes, sugar, parsley, salt and pepper. Cover and simmer for 2 hours, or until the meat is tender and the sauce thickened.

  5. Preheat the oven to 200C/180C Fan/Gas 6.

  6. Return the aubergines and red peppers to the pan, folding them through the stew a little. Bake for 20 minutes then serve.


Lamb casserole with aubergine

Lamb casserole with aubergine


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