Cinnamon-scented lamb with eggplant
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, olive oil, raisins, red wine vinegar, onion, garlic, tomatoes, chicken stock ( free range chicken bones, onion, carrot, celery, garlic, bay leaves, black pepper, parsley), coriander, cumin, cinnamon, turmeric, lemon juice, mint, Parsley, salt.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
Serves one (hungry) to two adults with accompaniments
Serves 3-4 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.
Defrost fully then reheat in a microwave-safe container or on the stove top, stirring occasionally, until piping hot.