Preparation time is 10minutes
Cook time is 2hours 5minutes
Total time is 2hours 15minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 6tablespoons olive oil
- 2kilograms eggplant, sliced into discs
- 2 red capsicum, cored and chopped
- 1 medium onion, peeled and sliced
- 1.50kilograms lamb shoulder, boneless, trimmed and diced
- 2teaspoons oregano
- 800grams chopped tomatoes
- 1/2 medium lemon zest
- 1/2 bunch parsley, fresh, chopped
Description
This stew is inspired by Greek flavours and is worth the wait for tender, slow cooked lamb shoulder.
Method
Step 1 of 3
Heat the oil in a large casserole dish on medium high heat and cook the eggplant and capsicums for 10 minutes to soften. Remove with a slotted spoon and set aside on a plate.
Step 2 of 3
Add the diced lamb to the casserole dish and cook for 5-6 minutes to seal on all sides. Stir in the onion and cook for 5 minutes. Sprinkle over the oregano and lemon zest, pour in the chopped tomatoes, cover and simmer for 2 hours.
Step 3 of 3
Return the eggplant and capsicums to the casserole and cook on medium for 15 minutes, until warmed through. Serve with chopped parsley on top.
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