Recipes: Summer lamb & herb stew

There's no need to save a stew for the winter, when you can make a great, light and spicy one like this

• olive oil
• 4 lamb neck fillets, or diced lamb, about 600g, cut into pieces
• 1 large aubergine , cut into small pieces
• 1 large onion , sliced
• 2 garlic cloves , chopped
• 1-2 tbsp harissa (add more if you like it spicy)
• 1 x 400g tin chopped tomatoes
• 300ml lamb stock
• a large bunch parsley , chopped
• ½ lemon , juiced

  

  1. Heat the oven to 190C/fan 170C/gas 5. Heat 1 tbsp olive oil in a non-stick, lidded casserole. Brown the lamb all over then remove from the pan. Add the aubergine and another tablespoon of oil and cook until browned and softened a bit. Scoop out the aubergine then add the onion and garlic and cook until softened.
  2. Add the lamb and aubergine with the harissa, tomatoes and stock. Bring to a simmer then put on a lid and cook in the oven for 11/2 hours until the lamb and aubergine are tender. Stir in the parsley and lemon. Good with new potatoes or rice.

  Per serving

  460 kcalories, protein 31,7g, carbohydrate 9,4g, fat 33,2 g, saturated fat 14,2g, fibre 4,1g, salt 0,81 g