|Difficulty Medium||Prep 15m||Cooking 60m||Serves 5|
The slow cooking of this lamb dish lends it a mellow flavour. Be sure to gently simmer it though, as boiling the stew will make the lamb tough.
Time needed: 1 hour and 15 minutes.
Put the aubergine in a colander.
Put the aubergine in a colander, sprinkle with salt and leave for 10 minutes.
Put the lamb in a large bowl and marinade.
Meanwhile, put the lamb in a large bowl with the wine, thyme and garlic and 1 tablespoon of olive oil and toss to coat.
Cook the aubergine.
Rinse the aubergine and pat dry with a tea towel. Heat 1 tablespoon of oil in a large frying pan and cook the aubergine until it browns and remove it to a plate.
Fry the peppers.
Add the peppers and fry for 2 minutes or until starting to soften and do the same with the courgette. Remove the vegetables to the same plate as the aubergine.
Put the lamb and marinade into a large saucepan and boil.
Tip the lamb and its marinade into a large, heavy-based saucepan. Season with salt and pepper, add the sautéed vegetables and bring to the boil.
Cook for 50 minutes.
Reduce the heat to low and cook for 50 minutes, adding more stock if needed, to keep the lamb and vegetables submerged.
Simmer for 10 minutes.
Remove the lid and simmer for 10 minutes, or until the liquid has reduced slightly.