Spiced Lamb & Aubergine Stew

• Lamb Shoulder(700 g)
• Eggplant(2)
• Onion(1)
• Garlic(4 cloves)
• Tomato paste(2 tbsp)
• Canned tomatoes(400 g)
• Beef Stock(500 ml)
• Olive oil(3 tbsp)
• Cumin(2 tsp)
• Paprika(2 tsp)
• Cinnamon(½ tsp)
• Thyme(1 tsp)
• Bay leaf(1)
• Salt(1½ tsp)
• Black pepper(1 tsp)
• Basmati Rice(280 g)
• Fresh parsley(15 g)optional
• Lemon(1)optional

Method

1. 1

   Trim the {Lamb Shoulder} and cut it into irregular bite-size pieces. Cut the {Aubergine} into large chunks, finely chop the {Onion}, and mince the {Garlic}.

   ~14 min

2. 2

   Heat {Olive oil} in a large heavy pot over medium-high heat. Add the {Lamb Shoulder}, season with half the {Salt} and half the {Black pepper}, and cook until lightly browned on several sides.

   ~8 min

3. 3

   Add the {Onion} and {Aubergine}. Cook until the onion softens and the aubergine starts to collapse at the edges. Stir in the {Garlic}, {Cumin}, {Paprika}, {Cinnamon}, {Thyme}, and {Tomato paste} for 1 minute.

   ~10 min

4. 4

   Pour in the {Canned tomatoes} and {Beef Stock}, then add the {Bay leaf}, remaining {Salt}, and remaining {Black pepper}. Bring to a gentle bubble, cover loosely, and simmer until the lamb is tender and the stew is thickened.

   ~35 min

5. 5

   Meanwhile, rinse the {Basmati Rice}. Add it to a saucepan with 560ml water, bring to a boil, cover, and cook on low until tender. Let it stand off the heat for 5 minutes, then fluff.

   ~15 min

6. 6

   Remove the bay leaf. Spoon the rice into bowls and ladle over the stew. Finish with chopped {Fresh parsley} and serve with {Lemon} wedges for squeezing, if using.

   ~5 min