Spicy Lamb and Eggplant Stew

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  • 1. Preheat the oven to 160C.
  • 2. Heat a little olive oil in a large casserole pot over a low heat, add the chopped onion and garlic and saute until soft and slightly golden. Add the ginger, cumin, coriander seeds, paprika, turmeric and chilli powder and saute for 2 minutes. Add a little more olive oil to the pot, raise the heat to meduim, add the diced lamb and saute until browned all over.
  • 3. Add the red wine and balsamic vinegar, stir and cook for 1 minute. Add the tomatoes and bring to a simmer. If there is not enough liquid to just cover the meat, top up with water. Season with salt & pepper.
  • 4. Cover the pot with a lid or tin foil, transfer to the oven and cook for 1 - 1.5 hours until the lamb is tender.
  • 5. Meanwhile, dice the eggplant into 1 cm cubes and panfry them in olive oil until golden. Set aside.
  • 6. Once the lamb is tender, add the eggplant and coconut flour and stir well. Return to the oven and cook for a further 15 minutes.
  • 7. Serve topped with the fresh coriander and rice.

About The Author


Elizabeth’s culinary journey started in her childhood home. Coming from Greek and English immigrant parents, food always seemed to be the main focus of everyday life. “Dad would come home from ...