Lamb and aubergine stew with houmous
- August 2018
- Serves 6
- Hands-on time 50 min, simmering time 1½ hours
We’ve served our incredibly flavoursome lamb and aubergine stew on top of a smooth, creamy houmous in this mezze-style dish. Paying tribute to the Mediterranean, it’s best scooped up with still-warm flatbreads, how about these ones?
- 32.9g (7.5g saturated)
- 24.4g (12.9g sugars)
Make the stew to the end of step 4, then cool and keep in an airtight container in the fridge for up to 2 days. Reheat thoroughly to serve. Or freeze the stew in an airtight container or bag for up to 3 months.
The houmous will keep for up to 24 hours, covered, in the fridge. Bring to room temperature to serve.
Baharat (meaning spices in Arabic) is an aromatic, warm spice mix made up of black peppercorns, coriander seeds, cinnamon, cloves, allspice, cumin, cardamom and nutmeg (no two recipes are the same).
Juicy, bright and ripe New World reds hit the mark here, especially Aussie or Chilean merlots.
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