Cinnamon-scented lamb with eggplant
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This dish is very versatile - you can treat it as a Middle Eastern dish and serve it with cous cous or rice, or give it a more European slant with mashed potato or polenta. It's essentially a slow braise of diced lamb shoulder, with coriander, cumin, tumeric and cinnamon. We add raisins that have been soaked in red wine vinegar and roast eggplant then finish the dish with fresh chopped mint.
Lamb, eggplant (sulphites), crushed tomatoes (tomato puree, citric acid), onion, chicken stock (water, free range chicken bones, onion, carrot, celery, garlic, bay leaves, parsley, black pepper), raisins, olive oil, lemon juice, garlic, mint, cinnamon, salt, parsley, coriander ground, cumin ground, red wine vinegar (sulphites), turmeric
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|Per 100g||Per Serve (300g)|
- Small:600g - Serves two adults with accompaniments
Serve with cous cous, rice or mash, with a pile of garlicky spinach or kale on the side.
Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours.DEFROSTED: Pierce the film and microwave for 3-4 minutes or until piping hot. Alternatively, empty into a saucepan and heat gently until piping hot.
FROZEN: Pierce the film and microwave for 4 minutes then stir and heat for a further 2-3 minutes or until heated through.
Serve with cous cous, rice or mash, with a pile of garlicky spinach or steamed greens on the side.