Lamb neck, aubergine and tomato stew

May 06 2022

This rich and fragrant stew of lamb, aubergine and tomatoes is inspired by the iconic dish Moussaka and is one of our favourite lamb neck recipes.

Ingredients

3
tbsp of vegetable oil
500
g oflamb neck, diced
1
aubergine, chopped into large pieces (4cm chunks)
1
onion, diced
4
garlic cloves, sliced
1
carrot, peeled and diced
2
fresh bay leaves
½
cinnamon stick
1
tbsp ofground coriander
1
tbsp ofground cumin
1
tspsmoked paprika
¼
tspfreshly grated nutmeg
1
tbsp of dried oregano
2
tbsp oftomato purée
175
ml of white wine
1
tbsp ofharissa
2400
g tins of chopped tomatoes
¼
bunch of mint, leaves picked and finely chopped
¼
bunch of dill, fronds picked and finely chopped
¼
bunch of parsley, leaves picked and finely chopped
salt
freshly ground black pepper
6
Désirée potatoes, (or another semi-waxy variety) peeled and halved or quarted if large
150
ml of chicken stock
50
ml of extra virgin olive oil
1
lemon, juice and zest
4
garlic cloves, finely grated
2
sprigs of rosemary, leaves finely chopped

Step 1
Place a large heavy-bottomed saucepan over a medium heat with 1 tbsp of vegetable oil. Once smoking hot, add the diced lamb neck with lots of salt and pepper, and brown all over. Once nicely caramelised, remove from the pan into a bowl
Step 2
Add another tbsp of oil into the same pan, add the diced onion, garlic and carrots with a pinch of salt and cook until soft, about 5–8 minutes
Step 3
In the meantime, place a frying pan over a high heat with a tbsp of oil and once hot, add the aubergine pieces
Step 4
Add in the spices and cook out for a couple of minutes, then add in the tomato pureé and cook for another minute before adding the lamb back into the pan with the harissa and white wine
Step 5
Cook until the wine has reduced by half, then add in the tinned tomatoes, bay leaves, dried oregano and fried aubergine and simmer for an hour or so, until the lamb is tender and falling apart
Step 6
Whilst the stew is cooking, preheat the oven to 180ºC/gas mark 4 to roast the potatoes. Place them in a large baking tray with high sides and pour over the stock, oil and juice from 1 lemon. Stir in the minced garlic and add the rosemary sprigs then place in the oven to roast for 50 minutes or until cooked through (they won't get as crisp as regular roasties due to the stock)
Step 7
Once the stew is ready, turn off the heat and leave to sit for 5 minutes. Taste and adjust the seasoning if needed, then stir through the chopped herbs and serve warm