The Greeks know how to treat a leg of lamb with tender loving care as demonstrated in this slow-cooked lamb stew with aubergines.
Ingredients
- 600g boneless leg of lamb
- 4 tsp olive oil
- 1 large onion, chopped
- 5 garlic cloves, crushed
- 1 cinnamon stick
- ½ tsp whole cloves
- ½ tsp freshly grated nutmeg
- 1 tsp hot paprika
- 2 tbsp red wine vinegar
- 400g can chopped tomatoes
- 2 tbsp tomato purée
- 200ml red wine
- 2 large fresh thyme sprigs
- 3 fresh bay leaves
- 200g aubergine, chopped
- 200g orzo pasta or macaroni
Method
- 1. Cut the lamb into 5cm chunks. Heat 2 tsp of the oil in a casserole over a high heat and brown the lamb in batches. Remove and set aside.
- 2. Lower the heat and add the rest of the oil with the onion, garlic, cinnamon and cloves. Fry for 5-6 minutes until the onions are soft and beginning to brown. Stir in the nutmeg and paprika and cook for 1 minute more. Return the lamb to the casserole.
- 3. Turn the heat to medium-high, add the vinegar and cook until it has almost evaporated. Stir in the tomatoes, tomato purée, wine, herbs and some seasoning. Bring back to the boil, turn down the heat, cover and simmer for 1 hour, stirring now and then. Stir in the aubergine and simmer, uncovered, for a further 25-30 minutes.
- 4. Meanwhile, cook the pasta in a pan of boiling water until al dente. Drain, and serve with the stew.
Nutritional info
Per serving: 517kcals, 16.8g fat (6g saturated), 39.2g protein, 47.5g carbs, 7.9g sugar, 0.5g salt
Chef's tip
Lamb is a good source of many nutrients, including hunger-fighting protein, zinc for a strong immune system and vitamins B3, B6 and B12 for a healthy nervous system. It’s also a good source of iron: 100g of lamb provides 10 per cent of your recommended daily requirement.