Lamb neck, aubergine and tomato stew


This year-round favourite is inspired by the iconic Greek dish moussaka. Lamb neck is a great cut for braising and relatively cheap too. It may look like quite a lot of herbs, but don't be tempted to skimp; the huge whack of herbs at the end adds bags of flavour and really morphs this heavy meat stew into something a bit lighter. We like to serve with lemony roast potatoes, in-keeping with the Greek theme. 

First published in 2022





Lemon potatoes



Place a large heavy-bottomed saucepan over a medium heat with 1 tbsp of vegetable oil. Once smoking hot, add the diced lamb neck with lots of salt and pepper, and brown all over. Once nicely caramelised, remove from the pan into a bowl


Add another tbsp of oil into the same pan, add the diced onion, garlic and carrots with a pinch of salt and cook until soft, about 5–8 minutes


In the meantime, place a frying pan over a high heat with a tbsp of oil and once hot, add the aubergine pieces

  • 1 tbsp of vegetable oil
  • 1 aubergine, chopped into large pieces (4cm chunks)

Add in the spices and cook out for a couple of minutes, then add in the tomato pureé and cook for another minute before adding the lamb back into the pan with the harissa and white wine


Cook until the wine has reduced by half, then add in the tinned tomatoes, bay leaves, dried oregano and fried aubergine and simmer for an hour or so, until the lamb is tender and falling apart


Whilst the stew is cooking, preheat the oven to 180ºC/gas mark 4 to roast the potatoes. Place them in a large baking tray with high sides and pour over the stock, oil and juice from 1 lemon. Stir in the minced garlic and add the rosemary sprigs then place in the oven to roast for 50 minutes or until cooked through (they won't get as crisp as regular roasties due to the stock)


Once the stew is ready, turn off the heat and leave to sit for 5 minutes. Taste and adjust the seasoning if needed, then stir through the chopped herbs and serve warm

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