Quick and easy lamb stew that we take camping for that first night when you need something quick once you’ve pitched your tent.
Ingredients – serves 4
- 4 lamb neck fillets cut into large pieces approximately 2cm cubed
- 3tbsp rapeseed oil
- 2 aubergines cut into large cubes/pieces
- 2 large onions sliced
- 2 garlic cloves crushed
- 2tbsp harissa paste
- 2tbsp tomato puree
- 1 can of tomatoes (440g tin)
- 300ml lamb or chicken stock
- large bunch of parsley washed and roughly chopped
- juice of half a lemon
Method
- Heat the oven to 190°/180° for fan assisted and have a large ovenproof casserole dish out and ready.
- In a large non stick pan brown the lamb with 1tbsp of the oil and then remove from the pan and set to one side.
- Add the remaining 2 tbsps of oil to the pan and add the aubergine and fry gently for 5 minutes or so until starting to soften.
- Remove the aubergine from the pan and add the onion and garlic and fry for another few minutes until softened.
- Now add back in the lamb and aubergine and also add the tomatoes, stock, harissa paste and tomato puree.
- Bring to the boil and then transfer to the casserole dish adding a little more water if the lamb is not covered. It only just needs to be covered.
- Cook in the oven for 1 1/2 hours or you can reduce the heat to 150c and cook for 2 hours or more
- Once cooked (at this point you can keep it and even freeze it so that it is prepared in advance) remove from the oven and stir in the lemon juice and parsley and season to taste. Serve with rice or potatoes and enjoy!
