Lamb, aubergine and olive stew

Lamb, aubergine and olive stew

Georgina Hayden’s aromatic lamb stew with aubergines and olives is perfect to make ahead and freeze for busy nights. Serve with rice, couscous or flatbreads and add houmous and dips for a full-on feast.

Lamb, aubergine and olive stew

Georgina Hayden is an award-winning food writer, cook and presenter. She developed a love of cooking while growing up above her parents’ Greek Cypriot taverna in London and is influenced by a love of family and her = Mediterranean heritage. Her latest cookbook is the Sunday Times Bestseller Nistisima. Follow her on Instagram @georginahayden

You might also love Georgina’s freeze-ahead fishcakes.

  • Serves icon Serves 4
  • Time icon Hands-on time 35 min. Simmering time 2 hours 40 min

Georgina Hayden’s aromatic lamb stew with aubergines and olives is perfect to make ahead and freeze for busy nights. Serve with rice, couscous or flatbreads and add houmous and dips for a full-on feast.

Georgina Hayden is an award-winning food writer, cook and presenter. She developed a love of cooking while growing up above her parents’ Greek Cypriot taverna in London and is influenced by a love of family and her = Mediterranean heritage. Her latest cookbook is the Sunday Times Bestseller Nistisima. Follow her on Instagram @georginahayden

You might also love Georgina’s freeze-ahead fishcakes.

Nutrition: per serving

Calories
722kcals
Fat
52.3g (16.4g saturated)
Protein
42.6g
Carbohydrates
17.6g (11.3g sugars)
Fibre
5.8g
Salt
2g

Ingredients

  • 2 aubergines
  • 6 tbsp olive oil
  • 800g lamb neck
  • 2 red onions
  • 4 garlic cloves
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground cinnamon
  • 1 heaped tbsp tomato purée
  • 3 tbsp pomegranate molasses
  • 300ml beef stock
  • 150g black olives, pitted
  • Rice, couscous or flatbreads  to serve
  • Coriander and parsley to serve
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Method

  1. Top and tail the aubergines, then use a vegetable peeler to remove some of the skin, making stripes down the side. Cut into 3cm chunks. Put half the olive oil in a large casserole or saucepan and set over a medium heat. Add the aubergines and season well, then fry for 8-10 minutes, turning, until golden all over. Remove the aubergines from the pan and set aside.
  2. Cut the lamb into 4-5cm pieces and season well. Fry, in the same pan, with the remaining olive oil, for 10 minutes, stirring occasionally, until browned all over. While the lamb is frying, cut the onions into 1cm wedges and finely chop the garlic. Add them to the pan when the lamb is browned and turn down the heat a little. Fry for around 5 minutes, then add the spices. After a minute, stir in the tomato purée and pomegranate molasses. Cook for 2 minutes, then add the stock, olives and fried aubergines and bring to the boil. As soon as it’s bubbling, reduce the heat to low, cover and slowly simmer for 2-2½ hours or until the lamb is meltingly tender.
  3. Remove the lid, turn up the heat and leave to bubble and thicken for around 10 minutes until you have a rich stew. At this point you can leave it to cool, then freeze (see Make Ahead).
  4. To serve, defrost and gently reheat the stew if needed, then divide among plates on a bed of rice/couscous or serve with with fluffy flatbreads, finished with plenty of coriander and parsley.

Nutrition

Nutrition: per serving
Calories
722kcals
Fat
52.3g (16.4g saturated)
Protein
42.6g
Carbohydrates
17.6g (11.3g sugars)
Fibre
5.8g
Salt
2g

delicious. tips

  1. Let the fully cooked lamb cool, then transfer to a suitable container and freeze for up to 1 month. When needed, defrost overnight in the fridge, then warm through and serve the next day.

Buy ingredients online

Recipe By:

Georgina Hayden

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