Cooking time: 2 hours 15 minutes
ingredients
serves 4
2 eggplants
1 tablespoon plus 1/2 teaspoon salt
5 tablespoons olive oil
2 pound boned shoulder of lamb, cut into 1 inch cubes
2 teaspoons cilantro seeds, coarsely crushed in a mortar
1 large onion, sliced
1 garlic clove, crushed
2 tablespoons chopped fresh mint
1 pound tomatoes, blanched, peeled and chopped or 14 ounce canned tomatoes, drained
freshly ground black pepper
method
1. Cut the eggplants into 1 inch cubes. Place the cubes in a colander, sprinkle with 1 tablespoon of salt, put a plate with a weight on it on top of the eggplants and leave to drain for 30 minutes. Rinse the cubes and pat dry with absorbent paper before cooking.
2. Heat the oil in a large frying-pan. Add the lamb cubes, a few at a time, and the crushed cilantro seeds.
3. When all the lamb has been browned, remove the cubes with a slotted spoon, put on a plate and set aside.
4. Add the onion to the pan and fry until golden. Add the garlic and all the mint and cook for 1 minute. Add the eggplant cubes and fry, stirring frequently, for 10 minutes.
5. Return the lamb to the pan with the tomatoes, 1/2 teaspoon of salt and 6 grindings of black pepper.
6. Cover and simmer for 1 hour. If the stew seems too liquid, simmer without a cover for the last 20 minutes.
7. Serve with a yogurt and cucumber salad.
13 users have helped to rate this recipe.
