"Very long, slow cooking allows quit a sophisticated blend of meat, vegetables, fruit, and spices to melt together beautifully.  The end result is an outstanding harmony of flavors.This can be prepared several days in advance and is easily expanded to feed large numbers."  Hugh Fearnley-Whittingstall

• 2 pounds stewing lamb or mutton, cut in large cubes (mix of neck and boned-out shoulder is good)
• 2 eggplants, cut into 2 inch cubes
• 2 teaspoons fine salt
• About 4 tablespoons olive oil
• 2 garlic cloves, chopped
• 1 onion, chopped
• 2 celery stalks, chopped
• 1 leek, sliced
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 2 cloves
• 1 teaspoon ground ginger
• 2 (14 ounce) cans of tomatoes, chopped
• About 4 cups lamb stock made from the trimmings and shoulder bones
• 2/3 cups whole blanched almonds
• 1/2 cup unsulfured dried apricots
• A small bunch of cilantro, finely chopped
• Salt and freshly ground black pepper

 

Method:

Toss the eggplant chunks with the fine salt and leave in a colander to drain. Meanwhile, in a heavy-based flameproof casserole, heat half the olive oil and brown the meat in it in batches, setting it aside when it is

done.  Add a little more oil if necessary, then add the garlic, onion, celery, and leek and sweat until tender.  Pound the cumin, coriander, and cloves together in a mortar and pestle and add tot eh sweating vegetables with the ginger.  Stir well and cook for a couple more minutes.  Add the tomatoes, turn up the heat a little, and simmer, stirring occasionally, until you have a thick, pulpy sauce.

Add the lamb, pour in enough stock to cover, and mix well.  Bring to a trembling, gentle simmer, and cook very gently, either on top of the stove or, covered with its lid, in a very low oven (250°F) for 1 hour.

Quickly rinse the eggplant chunks and pat dry with a kitchen towel or paper towels.  Heat another tablespoon or so of olive oil and stir-fry the eggplants until nicely browned.  Add to the casserole with the almonds and apricots and stir everything together gently but thoroughly.  Return the casserole to the stop top or oven for another good hour, or longer, until both  the meat and the eggplants are completely, meltingly tender.

Adjust the seasoning and stir in the cilantro.  Leave for 15 to 20 minutes to absorb this last flavoring, then serve, with Couscous or plain boiled rice.

Serves: 6

Reprinted with permission from ©2004, 2007 Hugh Fearnley-Whittingstall, The River Cottage Meat Book, published by Ten Speed Press .  click for book review

back to chef and cookbook recipes          more lamb recipes 

 

top of page