Lamb with eggplant and just the right amount of spice. Add chillies if you like it hot! Serve with
rice or couscous and garnish with mint.
1 medium eggplant (about 250g)
Salt
2 tbsp EV olive oil
500g lamb steaks, cut into cubes
2 tbsp Spice Fusion Turkish Baharat
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 cup tomato pieces (canned or fresh)
1 cup water
Place lamb in a bowl and add Turkish Baharat; mix well.
Cut eggplant into cubes, place on chopping board or plate in one layer and sprinkle salt over; set aside.
Heat oil in a large saucepan, add lamb and cook for 2-3 minutes, stirring well to coat with spices.
Add onion and garlic and cook for a further 2 minutes until onion is soft.
Rinse eggplant to remove salt and drain well, then pat dry with a paper towel before adding to the lamb mixture.
Add crushed tomatoes and water and bring to the boil; turn down and simmer, with lid on, for
30 minutes or until lamb is tender. Add salt and pepper to taste.
Remove lid and turn up the heat; cook for 5 minutes or until the sauce has thickened.
Serve with rice or couscous.
