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Lamb, tomato and anchovy casserole with cumin aubergines
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2 medium aubergines, trimmed, halved and sliced
2 tsp ground cumin
3 tbsp olive oil
750g diced shoulder of lamb
1 large onion, thinly sliced
2 cloves garlic, finely chopped
4 anchovies, roughly chopped
400g can chopped tomatoes
50g pitted black olives, roughly chopped
Juice of ½ lemon
Soured cream and chopped fresh parsley to serve
1. Preheat the oven to 200°C, gas mark 6. Toss the aubergine with the cumin and seasoning. Heat ½ the oil in a flameproof casserole and cook the aubergine in batches until browned. Remove with a slotted spoon and set aside.
2. Heat the remaining oil in the casserole and brown the lamb really well on all sides. Remove with a slotted spoon. Add the onion and garlic to the pan and cook for 5 minutes until soft and golden. Return the lamb to the pan with any juices and add the anchovies, aubergines, tomatoes, olives, lemon juice and seasoning. Add about 150ml water, bring to the boil then cover and place in the oven for 1½ -1¾ hours until the lamb is tender and sauce reduced. Check seasoning.
3. Scatter with chopped parsley and serve with soured cream on the side, baked potatoes and a green salad.
Typical values per serving:
This recipe was first published in October 2014.