Lamb Stew with Carrots and Oven-Baked Aubergines
A decadent stew with pieces of well-seasoned lamb, baked aubergines and carrots. This stew is the perfect Sunday lunch.
Ingredients
- 1 medium aubergine halved and cut into ½ cm slices
- 1 tbsp olive oil
- 3 tbsp vegetable oil
- 500 grams lamb bone-in or boneless
- 3 tbsp ginger blended
- 2 tbsp onions blended
- 2 scotch bonnets
- 1 large onion sliced
- 1 garlic clove finely diced
- ½ tbsp tomato paste
- 3 large tomatoes blended
- 2 scotch bonnets blended
- 2 medium carrots cut into thick rounds
- salt
Instructions
- Heat oven to 180 °C. Sprinkle salt on aubergines and leave for about 15 minutes.
- Pat aubergine slices dry, arrange on a baking paper on a tray and drizzle 1 tablespoon of olive oil on them. Bake for about 20 minutes or until slightly browned. Make sure to turn the aubergines halfway through
- Steam lamb with one tablespoon of ginger, blended onion, salt, whole scotch bonnets and half a cup of water for 10 minutes under low to medium heat. Add some more water if the contents of the pan get too dry. Set stock aside.
- Over medium heat, fry the lamb for about 5 minutes making sure to get all sides brown.
- Add sliced onions, fry for about 3 minutes. Add garlic and tomato paste and fry for a further 3 minutes.
- Pour in blended tomatoes, blended scotch bonnets and ginger and cook for a further 15 minutes.
- Add stock from meat, and carrots and cook on medium heat for 15 minutes.
- Add aubergines and simmer on low heat for a further 10 minutes or until carrots are soft but not mushy.
- Taste for salt, and if necessary add some more.
- Serve with couscous, rice, yam, sweet potatoes or potatoes.