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Ingredients
- olive oil
- lamb neck fillets 4, cut into pieces
- aubergine 1 large, cut into small pieces
- onion 1 large, sliced
- garlic 2 cloves, chopped
- harissa 1-2 tbsp (add more if you like it spicy)
- chopped tomatoes 1 × 400g tin
- lamb stock 300ml
- parsley a large bunch, chopped
- lemon ½, juiced
Method
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Step 1
Heat the oven to 190C/fan 170C/gas 5. Heat 1 tbsp olive oil in a non-stick, lidded casserole. Brown the lamb all over then remove from the pan. Add the aubergine and another tablespoon of oil and cook until browned and softened a bit. Scoop out the aubergine then add the onion and garlic and cook until softened.
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Step 2
Add the lamb and aubergine with the harissa, tomatoes and stock. Bring to a simmer then put on a lid and cook in the oven for 1½ hours until the lamb and aubergine are tender. Stir in the parsley and lemon. Good with new potatoes or rice.
Nutritional Information
- Kcals 460
- Fat 33.2g
- Carbs 9.4g
- Fibre 4.1g
- Protein 31.7g
- Salt 0.81g