Lamb stew with aubergines and mint
pigeon cottage
pigeon cottage
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Ingredients

  • 500 g baby onions or shallots, peeled and left whole
  • 1 kg lamb neck fillet cut into thick ‘coins’
  • 2 tbsp olive oil
  • 6 whole garlic cloves, peeled and crushed
  • 1/2 tsp chilli flakes
  • 100 ml chicken stock
  • A pinch salt and black pepper
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1 teaspoon sugar
  • 2 medium aubergines – sliced into rounds
  • 3 tbsp red wine vinegar
  • 1 tbsp dried mint – the Turkish kind preferably
  • Optional: fresh chopped mint to garnish

Instructions

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