Lamb with Aubergines & Couscous

Oh it's so hard to tell that this is delectable so I reckon you should cook it just to make sure.

So simple, so quick, so tender, so scrumptious. It is a perfect winter warmer for this time of year.

This goes wonderfully with couscous - giant or regular.

Serves 5

Ingredients:

15g butter

800g lamb shoulder, diced

1tbsp. olive oil

1 large onion, peeled and roughly chopped

2 carrots, roughly chopped

1-2tsp. dried crushed chilli

3 garlic cloves, crushed

3tbsp. ground cumin

1tbsp. honey

1tbsp. tomato puree

500ml stock*

2 aubergines, roughly chopped

1 tin chickpeas, drained

*I like to use 1/2 a chicken stock cube and 1 level tsp. marmite but use whatever you've got.

Method:

1). Preheat oven to 160C/Gas 3.

2). Heat the butter in a large ovenproof dish on the stove. Add the lamb shoulder and brown on a high heat. Set aside.

3). Add the oil, onion, carrots, chilli, garlic and salt. Cook for about 15 minutes over a medium to high heat. Add the cumin and cook for another 2 minutes.

4). Add the lamb back in along with the honey, tomato puree and stock. Bring to the boil, cover and then pop into the oven. Cook for ~1hr 30 minutes - the lamb should be very tender.

5). Prepare the aubergines and pop into the oven on a roasting tray about 30 minutes before the end of the lamb cooking time.

6). once the aubergines are golden and soft add to the lamb along with the chickpeas. Heat through.

7). Enjoy with giant couscous!

Nutritional Composition (per serving without couscous):

Energy (kcal): 575

Fat (g): 38

Saturates (g): 17

Carbohydrates (g): 24

Sugars (g): 14

Protein (g): 30

The Sports Chef