Greek Lamb and Aubergine Casserole
An easy recipe for a lamb with aubergine casserole to make at home
Servings: 3 -4
Calories: 640kcal
Ingredients
- 400 g Lamb leg or neck is fine for this, cut into 1-2cm chunks
- 1 Aubergine chopped into 2cm chunks
- 1 Small Onion finely chopped
- 1 Chilli seeds removed but left whole
- 1 tablespoon Olives Ideallly kalamata, you can leave whole or de-stone and chop
- 3 cloves Garlic chopped finely or crushed
- 1/2 teaspoon Cinnamon or one piece of cinnamon stick
- 1 tin Chopped tomatoes
- 50 g Feta crumbled
- 1-2 sprig Fresh Rosemary
- 1 handful Fresh Mint torn up
- 1-2 tablespoon Olive oil
- 400 ml Red or White Wine
Instructions
- Brown the lamb in olive oil in batches so that all the meat is coloured and starting to brown a little at the edges. It's important to do this in batches so that you don't stew the lamb
- Fry the onion and garlic in the fat till soft and browning at the edges
- Finally fry the aubergine chunks to seal all sides
- Put the lamb, onion, garlic, aubergine, olives, tinned tomatoes, wine, rosemary, chilli and cinnamon into a large casserole and bring to the boil on the top of the stove
- Once the mix is simmering gently transfer to an oven at 140-150c and cook for at least 1hour 30 minutes, stirring and adding more water as necessary
- Once cooked, check the mix for 'heat' and remove the chilli and cinnamon stick if used. Add pepper if necessary. Do NOT add salt at this stage because the feta is quite salty.
- Plate up and add crumbled feta and mint to taste. I've served this with tagliatelli, but it works very well just with a big chunk of crusty bread.
Nutrition
Calories: 640kcal | Carbohydrates: 18g | Protein: 27g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 323mg | Potassium: 757mg | Fiber: 5g | Sugar: 8g | Vitamin A: 260IU | Vitamin C: 28mg | Calcium: 132mg | Iron: 3mg