Friday, February 6, 2015

Recipe: Rich Lamb, Aubergine and Tomato Casserole

Yes, so I told you you'd be getting plenty of lamb recipes! Whilst certain cuts of lamb are lovely served nice and rare, other cuts need slow cooking in order to bring out delicious textures and flavours. Neck fillets are a good cut- little bit of fat marbling but not too much, and within an hour you have beautiful tender stewed meat. This is sort of an Italian style recipe, so I served it with pasta, but it's also very nice with mash.

Rich Lamb, Aubergine and Tomato Casserole (serves 3)

20g butter
1 red onion, diced
6 garlic cloves, finely chopped
550g diced lamb neck
¼ tsp mixed spice
½ tsp smoked paprika
1 dried Kashmiri chilli, finely chopped
2 bay leaves
200ml red wine
1 tbsp sundried tomato paste
1 tbsp raspberry vinegar
1 aubergine, diced
1 tin tomatoes
200ml beef stock
100ml milk
Handful fresh parsley, finely chopped (plus extra for garnish)
Salt, sugar and pepper to taste

1)      Fry the onion, garlic and lamb in a large saucepan or casserole pot, for 10 minutes, stirring often. Add the mixed spice, paprika, chilli, bay leaves, red wine, tomato paste, and vinegar, and cook for a further 5 minutes.
2)      Add all the other ingredients, and cook on a medium heat for 1 hour, stirring occasionally. Season to taste, and serve, garnished with extra parsley.

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