Persian-Style Lamb and Eggplant Stew

Cook Time 2 hours

Servings 4

Ingredients

2 eggplants cut into 5cm chunks

4 tbsp extra virgin olive oil
1kg lamb shoulder (or any other stewing lamb), cut into 5cm chunks
1 onion, chopped
1 tbsp ground coriander
1 cinnamon stick
1 x 400g can of crushed tomatoes
1 Continental 28g chicken stock pot
200ml hot water
½ cup currants
Zest and juice of 1 lime
Salt and pepper
Rice pilaf, to serve
Mint leaves, to garnish

Method

Preheat the oven to 160°C.

Place the eggplant pieces into a colander and season with salt to release some of the liquid. Let stand for 10-15 minutes.

Once drained, lightly rinse the eggplant and thoroughly dry with a tea towel or paper towel. Brush remaining oil over the eggplant and place on a baking tray. Bake in the oven for 20-30 minutes.

Meanwhile, season the meat with a little salt and pepper and one tablespoon of the oil. In a heavy based casserole pan over a medium-high heat, seal the meat in batches, then remove from the pan. Add the onions to the pan and cook for 3-4 minutes until softened and then add the ground coriander and cinnamon stick. Return the meat and its juices to the pan then add the tomatoes and cook off for 2-3 minutes.

Dissolve the stock pot in 200ml hot water then add it to the pan with the currants. Place the lid on and bake in the oven for 1 ½ hours or until the meat is tender.

Once the lamb is cooked, stir through the cooked eggplant, lime zest and juice. Serve with rice pilaf and garnish with mint leaves.