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.
Ingredients
Metric
Imperial
Stew
- 3 tbsp of vegetable oil
- 500g of lamb neck, diced
- 1 aubergine, chopped into large pieces (4cm chunks)
- 1 onion, diced
- 4 garlic cloves, sliced
- 1 carrot, peeled and diced
- 2 fresh bay leaves
- 1/2 cinnamon stick
- 1 tbsp of ground coriander
- 1 tbsp of ground cumin
- 1 tsp smoked paprika
- 1/4 tsp freshly grated nutmeg
- 1 tbsp of dried oregano
- 2 tbsp of tomato purée
- 175ml of white wine
- 1 tbsp of harissa
- 2 400g tins of chopped tomatoes
- 1/4 bunch of mint, leaves picked and finely chopped
- 1/4 bunch of dill, fronds picked and finely chopped
- 1/4 bunch of parsley, leaves picked and finely chopped
- salt
- freshly ground black pepper
Lemon potatoes
- 6 Désirée potatoes, (or another semi-waxy variety) peeled and halved or quarted if large
- 150ml of chicken stock
- 50ml of Carapelli Extra Virgin Olive Oil
- 1 lemon, juice and zest
- 4 garlic cloves, finely grated
- 2 sprigs of rosemary, leaves finely chopped
Method
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
- 1 tbsp of vegetable oil
- 500g of lamb neck, diced
- salt
- freshly ground black pepper
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
- 1 tbsp of vegetable oil
- 1 onion, diced
- 4 garlic cloves, sliced
- 1 carrot, peeled and diced
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
- 1/2 cinnamon stick
- 1 tbsp of ground coriander
- 1 tbsp of ground cumin
- 1 tsp smoked paprika
- 1/4 tsp freshly grated nutmeg
- 2 tbsp of tomato purée
- 1 tbsp of harissa
- 175ml of 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
- 2 fresh bay leaves
- 1 tbsp of dried oregano
- 2 400g tins of chopped tomatoes
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)
- 6 Désirée potatoes, (or another semi-waxy variety) peeled and halved or quarted if large
- 150ml of chicken stock
- 50ml of Carapelli Extra Virgin Olive Oil
- 1 lemon, juice and zest
- 4 garlic cloves, finely grated
- 2 sprigs of rosemary, leaves finely chopped
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
- 1/4 bunch of mint, leaves picked and finely chopped
- 1/4 bunch of dill, fronds picked and finely chopped
- 1/4 bunch of parsley, leaves picked and finely chopped
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
