Friday, 16 September 2016

Minced Lamb, Tomatoes, Chickpeas and Aubergine Medley


1 white onion, diced
500g of minced lamb
1 tin of chickpeas
4 large aubergines sliced into rings
4 large tomatoes sliced
A tin of chopped tomatoes
A large dollop of tomato purée
4 garlic cloves peeled and pushed through a garlic press
500 ml of stock, vegetable, lamb or chicken 
Salt and pepper 
Olive oil to fry


Fry the aubergines in 3 batches adding more oil as needed.  When softened, drain with a slotted spoon  and leave on a plate covered in 2 pieces of kitchen paper to soak up the excess oil.

In a clean frying pan, add some more olive oil with the onions and fry until translucent.  Add the garlic, tomato purée and minced lamb, stirring and frying for 5 minutes.  Pour in 500ml of stock and bring to the boil.  Turn the heat to a simmer and stir in the chick peas and tinned tomatoes.  Add salt and pepper, then simmer for 30 minutes until cooked.

Add the fresh sliced tomatoes and cover with a glass lid.  Continue to simmer for 10 minutes until the tomatoes cook.

Serve with white rice and a mixed chopped salad dressed with olive oil and lemon juice.

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