I love this recipe. It’s really comforting as the weather starts to cool down and the combination of lamb and aubergine is a match made in heaven.

Serves 6


1 kg lamb cut into large cubes
2 aubergines cubed
olive oil
3 garlic cloves
1 onion chopped
2 celery sticks chopped
1 leek
1 tsp cumin
1 tsp coriander
2 cloves
1 tsp ground ginger
2 cans of tomatoes
1 l lamb or beef stock
100g almonds
100g apricots


Toss the aubergine with some salt and leave in a colander to drain

Add some oil to a casserole, brown the lamb in batches remove and set aside

Add a little more oil if needed and sweat garlic, onion, leek and celery until tender

Add spices and cook for a couple minutes more

Add tomatoes and cook until you have a thick sauce

Add lamb and stock and cook gently for about an hour or longer if you have the time (the longer the better)

Pat the aubergine with kitchen towel to remove some of the salt and excess water then add to casserole with the almonds and cook for another hour or so

Add the apricots and cook until everything is meltingly tender

Adjust the seasoning, stir in some fresh coriander and serve with couscous

About Chef Jade

Jade has always enjoyed cooking as a hobby and first got into doing so professionally after taking on a cook/stewardess position on a 52m MY in 2013. She’s continuing to build up her experience as a yacht chef and has a broad repertoire of hearty, healthy menus.

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