Spiced Aubergine and Lamb Stew recipe

Preparation Time: 15 minutes | Cooking Time: 3 hours

This is a wonderfully warming recipe - perfect for winter. Aubergine, onions and peppers are cooked until flavourful, then simmered slowly with lamb and spices to create a mouth-watering stew. Serve over rice or with roasties.


  • 675g lamb stewing steak, such as shoulder
  • 2 large aubergines
  • 2 tomatoes
  • 2 green peppers
  • 2 large onions
  • 6-8 garlic cloves to taste
  • 1 tbsp. tomato puree
  • Lamb or chicken stock
  • 1 tsp. allspice
  • 1 tsp. black pepper
  • 2 tsp. salt
  • 1 tbsp. each oil and butter


  1. Trim and dice the aubergines. Roughly chop the tomatoes. Slice the peppers in half and remove the seeds and pith. Roughly chop into chunks. Dice the onions and mince the garlic cloves.

  2. Heat oil and butter in a deep casserole pan. Add lamb chunks and brown on all sides, then remove with a slotted spoon and set to one side. Add the aubergines, tomatoes, peppers, onions and garlic and fry for 10-15 minutes until golden and sweet.

  3. Add the tomato puree and fry for 1-2 minutes, then return the lamb to the pot along with around 300ml chicken stock. Add allspice, black pepper and salt. Simmer for 1 1/2 to 2 hours until soft and tender, adding more chicken stock if needed.

Omit green peppers if desired, or if you like, around 20 minutes before the end of cooking, add chopped potatoes to make this a truly one pot meal. Recipe serves 6-8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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