Lamb, Courgette and Aubergine Casserole

Ingredients

1 large white onion, chopped

3 garlic cloves, crushed

4 courgettes (zucchini), cut in different shapes

1 large aubergine, sliced in rings

1/2 a kilo of lamb cut into chunks

4 fresh tomatoes cut in quarters

tomato puree

salt and pepper

500 mls chicken stock

A small glass of wine

Olive oil to cook

A little butter

Method

Fry the onions and garlic in olive oil.  Then a tablespoon of tomato purée.  Add the chicken stock and glass of wine.  Leave to simmer whilst you prepare the meat.  In a frying pan, seal the meat in olive oil and butter.  When brown on the outside, add to the other pan and turn the heat to medium for half an hour.  Then add the courgettes, tomatoes and aubergines.  Continue cooking for 20 minutes or so.  I sometimes add oregano or sesame seeds.  Nice served with plain white rice and a mixed salad.

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Minced Lamb, Tomatoes, Chickpeas and Aubergine Medley

Ingredients 

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

Method 

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.