Ingredients

The following ingredients have 15 Servings
  • 450 g leg of lamb, diced
  • 1 Tbsp flour
  • ½ tsp mild chilli powder
  • ¼ tsp salt
  • freshly ground black pepper
  • 1 Tbsp olive oil
  • ½ tsp sugar
  • 1 medium onion (halved then sliced)
  • ½ green capsicum (bell pepper, halved, then sliced in 1cm/half in strips)
  • 2 cloves garlic (finely chopped)
  • 2 medium tomatoes (roughly chopped, about 2.5cm/1 in)
  • 1 Tbsp sundried tomato paste
  • ½ tsp dried oregano
  • 250 ml chicken stock
  • 2 medium aubergines (eggplants)
  • 2 Tbsp butter
  • 1 Tbsp flour
  • 250 ml whole milk
  • 30 white chocolate
  • 15 g parmesan cheese, grated
  • 15 g medium cheddar, grated
  • 30 g good quality white chocolate
  • salt and pepper
  • 1 small handful fresh parsley (chopped)

Instruction

  • Let's start by preparing the aubergines. Place the aubergines over an open flame on a metal trivet and roast for about 15 - 20 minutes, turning from time to time, until the skin looks burnt and the aubergines are soft to the touch. You could also just place a sheet of foil over the gas flame, instead of a trivet. Leave to cool.
  • While the aubergines are roasting, let's make the lamb stew. Coat the lamb pieces with the flour, the chilli powder, the salt and a little freshly ground black pepper.
  • Heat the olive oil in a heavy bottomed saucepan over high heat, add the lamb and sugar and brown the lamb pieces for 5 minutes, turning the lamb frequently.
  • Lower the heat down to medium and tip in the onion slices and fry for 2 minutes, again, stirring frequently.
  • Add the garlic and capsicum (green pepper) and cook for a minute, stirring.
  • Now add the tomatoes, tomato paste and oregano and stir for 30 seconds to mix everything thoroughly.
  • Add the stock and bring to boil.
  • Lower the heat right down, cover and leave to simmer for 1 - 1 and a half hours, until the lamb is cooked right through and beautifully tender.