Lamb and Aubergine

Explore rich and robust flavours with our Lamb and Aubergine dish, a guaranteed crowd-pleaser.

Ingredients:

400 grams Lamb Shoulder Chop
2 Aubergines (medium chopped into quaters)
1 tsp Garam Masala
Sea Salt & Black Pepper
1 tsp Cumin Seed
1 tsp Coriander Seed
1 pinch Saffron
2 cups Cherry Tomatoes
1 Red Bell Pepper
4 stalks Spring Onion (Green Part Only)
1 cup Plain Greek Yogurt
1/4 cup Coriander (chopped)
1/4 cup Extra Virgin Olive Oil
1 Green Chili Pepper (small)

DIRECTIONS

1. Heat the oven to 190 degrees, place the aubergines on a baking pan with parchment paper, drizzle 2 tosp of olive oil and salt and pepper to taste.
   Bake for 25 minutes, turning halfway.
2. Place the saffron in a cup half filled with boiled water.
3. Cut up the tomatoes, red pepper, spring onions and chilli and place in a frying pan with 1 tosp of oil. Add the saffron with the water and cook on a medium heat until for 5 minutes until starting to soften.
4. Cut the lamb into pieces and toss in salt, pepper and the garam masala.
   Make space in the centre of the pan and cook for 5 minutes.
5. By now the aubergine should be ready, add it to the pan with the lamb and mix and cook for a further few minutes.
6. In a small pan, toast the coriander seeds and cumin seeds and remove. Be careful not to burn.
7. Serve everything and sprinkle over the seeds, coriander and yoghurt.