lamb, aubergine and olive stew with couscous

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Lamb, aubergine and olive stew with couscous

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Georgina Hayden’s aromatic lamb stew with aubergines and olives is perfect to make ahead and freeze for busy nights. Serve with rice, couscous or flatbreads and add houmous and dips for a full-on feast.

Ingredients

2 aubergines

6 tbsp olive oil

800g lamb neck

2 red onions

4 garlic cloves

1 tsp ground cumin

1 tsp ground coriander

½ tsp ground cinnamon

1 heaped tbsp tomato purée

3 tbsp pomegranate molasses

300ml beef stock

150g black olives, pitted

Rice, couscous or flatbreads to serve

Coriander and parsley to serve

Directions

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Lamb, aubergine and olive stew with couscous

Ingredients

Directions

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