African Lamb Stew

INGREDIENTS

1.2 kg of lamb stew meat

2 aubergines

1 ½ teaspoons sea salt

1 teaspoon freshly ground black pepper

2 tins of chopped tomatoes

1 tablespoon coriander seeds

½ tsp cumin seeds

2 tsp grated nutmeg

3 tablespoons oil

3 pcs red chilli finely chopped

2 tablespoons grated fresh ginger

5 cloves of garlic

1 teaspoon vinegar

1 stock cube

sour cream

2 tablespoons chopped flat-leaf parsley

1 tablespoon chopped coriander leaves

 

METHOD

Crush the coriander seeds and cumin seeds, using a mortar and pestle (or if you don’t own a mortar and pestle you can put seeds in a plastic food bag or cling film and use a rolling pin to crush the seeds.)

Mix crushed seeds with salt and nutmeg and rub spice mixture well into the meat.
Melt oil/butter (I always use both, gives a lovely flavour, the oil stops the butter from burning), add meat to the pan and brown on all sides. Cut the aubergine into cubes and fry with the meat for 2 minutes whilst stirring all the time.
Add the ginger and chilli and let everything cook for a further 2 minutes, then add add the garlic, vinegar, stock cube and tomatoes. Cover and simmer for 1 hour.

Season with salt and pepper. Serve up in deep plates, place a big dollop of sour cream on top and sprinkle with the fresh finely chopped parsley and coriander to finish.