Lamb, aubergine and olive stew
- Published: 8 Nov 22
- Updated: 25 Mar 24
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.
-
Serves 4 -
Hands-on time 35 min. Simmering time 2 hours 40 min
Nutrition
- Calories
- 722kcals
- Fat
- 52.3g (16.4g saturated)
- Protein
- 42.6g
- Carbohydrates
- 17.6g (11.3g sugars)
- Fibre
- 5.8g
- Salt
- 2g
delicious. tips
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.