This is a gorgeous Neil Perry recipe which re-heats beautifully, combining sweet braised lamb shoulder with sweet spices, soft eggplant, raisins and a fresh splash of red wine vinegar and chopped mint. It's 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. Defrost if frozen before reheating until steaming hot.
lamb, eggplant, olive oil, raisins, red wine vinegar, onion, garlic, tomatoes, coriander, cumin, turmeic, cinnamon, turmeric, lemon juice, mint.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Serve with cous cous or rice or, to keep this a Thinner Dinner, with cauliflower rice and a pile of garlicky spinach or kale.