Lamb Neck, Aubergine and Tomato Stew Recipe - Great British Chefs

Ingredients

• 3 tbsp of vegetable oil
• 500g of lamb neck, diced
• 1 aubergine, chopped into large pieces (4cm chunks)
• 1 onion, diced
• 4 garlic cloves, sliced
• 1 carrot, peeled and diced
• 2 fresh bay leaves
• 1/2 cinnamon stick
• 1 tbsp of ground coriander
• 1 tbsp of ground cumin
• 1 tsp smoked paprika
• 1/4 tsp freshly grated nutmeg
• 1 tbsp of dried oregano
• 2 tbsp of tomato purée
• 175ml of white wine
• 1 tbsp of harissa
• 2 400g tins of chopped tomatoes
• 1/4 bunch of mint, leaves picked and finely chopped
• 1/4 bunch of dill, fronds picked and finely chopped
• 1/4 bunch of parsley, leaves picked and finely chopped
• salt
• freshly ground black pepper
• 6 Désirée potatoes, (or another semi-waxy variety) peeled and halved or quarted if large
• 150ml of chicken stock
• 50ml of extra virgin olive oil
• 1 lemon, juice and zest
• 4 garlic cloves, finely grated
• 2 sprigs of rosemary, leaves finely chopped