Slow-cooked lamb with pumpkin and eggplant recipe

Name: Slow-cooked lamb with pumpkin and eggplant recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Moroccan, African
Ingredients: 9.20 gm extra virgin olive oil; 1 small eggplant, cut into 2cm pieces; 550g lean lamb leg steaks, excess fat trimmed, cut into 2cm pieces; 1 red onion, finely chopped; 2 celery sticks, finely chopped; 2 garlic cloves, crushed; 5.00 gm ground cumin; 5.00 gm ground paprika; 2.50 gm ground cinnamon; 2 tsp harissa paste; 2 large tomatoes, chopped; 250ml (1 cup) Salt Reduced Chicken Style Liquid Stock; 400g butternut pumpkin, peeled, deseeded, cut into 2cm pieces; Finely chopped fresh mint, to serve; Finely chopped fresh coriander, to serve; Steamed broccolini, to serve

Instructions

Prep:20minCook:2h

This one-pot stew is a healthy, comfort food classic that boasts tender chunks of lamb cooked in a subtly spiced tomato sauce. Serve over creamy mashed potatoes, couscous or simply by itself.

Updated at: Fri, 22 Nov 2024 11:03:30 GMT