Lamb and Aubergine Stew with Chickpeas

• 4 tbspolive oil
• 600gboneless lamb shoulder, cut into 3cm chunks
• 3onions, chopped
• 5garlic cloves, crushed
• 1 tbspground cumin
• 2 tspground cinnamon
• 1 tspchilli flakes
• 3 tbsptomato puree
• 2 x 400gtins chopped tomatoes
• 600 mlchicken stock
• 3medium aubergines, about 900 g total, cut into 3 cm chunks
• 2 x 400gtins chickpeas, drained and rinsed
• 30gparsley, chopped
• 30 mllemon juice
• fine salt
• black pepper
• 400 gdry bulgur wheat
• 200gGreek yoghurt

Method

1. 1Heat the oven to 160°C fan. Season the lamb lightly. Heat 1 tbsp olive oil in a large casserole over medium-high heat and brown half the lamb for 5 minutes. Lift out and repeat with another tablespoon of oil and the remaining lamb.
2. 2Turn the heat to medium, add the onions with a small pinch of salt and cook for 10 minutes until soft. Stir in the garlic, cumin, cinnamon, chilli flakes and tomato puree for 2 minutes.
3. 3Return the lamb, add the tomatoes and stock with a small pinch of salt and plenty of pepper. Bring to a simmer, cover and cook in the oven for 1 hour 30 minutes.
4. 4Meanwhile toss the aubergine chunks with the other 2 tablespoons of olive oil and a small pinch of salt on a large tray and roast on the shelf above the stew for 45–50 minutes, turning halfway, until soft and browned. Roasting first stops the aubergine going slimy in the stew.
5. 5Stir the aubergine and chickpeas into the stew, cover and cook for 30 minutes more until the lamb breaks apart with a spoon. Stir in the parsley and lemon juice, taste and season.
6. 6Cook the bulgur according to the packet instructions for its grain size, then drain if needed and fluff. Serve the stew over it with yoghurt. If freezing part of the stew, cook only 50 g dry bulgur per person eating now and allow 25 g yoghurt per portion. Cool the remaining stew within 2 hours, freeze for up to 3 months, defrost overnight in the fridge and reheat until piping hot throughout. Prepare the remaining sides fresh when serving.

Per serving

kcal

641

protein

29g

fibre

16.5g

carbs

70.4g

fat

28.6g