750 g (1 1/2 lb) boneless lamb
1 medium-sized eggplant
1 onion, chopped
1 garlic clove, crushed
2 tablespoons oil or butter
1 1/2 cups chopped, peeled tomatoes
1 cup sliced green beans
2 cups beef stock
3 tablespoons chopped parsley
salt
freshly ground black pepper
750 g (1 1/2 lb) medium-sized potatoes, peeled and quartered
1 medium-sized eggplant
1 onion, chopped
1 garlic clove, crushed
2 tablespoons oil or butter
1 1/2 cups chopped, peeled tomatoes
1 cup sliced green beans
2 cups beef stock
3 tablespoons chopped parsley
salt
freshly ground black pepper
750 g (1 1/2 lb) medium-sized potatoes, peeled and quartered
method
1. Trim lamb and cut into large cubes.
2. Slice eggplant and quarter each slice.
3. Sprinkle eggplant with salt and leave for 30 minutes.
4. In a frying pan, brown meat in oil or butter, a single layer at a time.
5. Remove to casserole dish as it browns.
6. Add onion and garlic to pan and cook gently until soft.
7. Dry salted eggplant with paper towels and add to onion.
8. Cook for 5 minutes.
9. Add tomatoes, sliced beans, stock, 2 tablespoons parsley, salt and pepper to taste.
10. Simmer for 5 minutes and pour over lamb in casserole.
11. Stir and cover with a well-fitting lid.
12. Cook in a moderately slow oven 160-170°C (325-350°F) for 1 hour.
13. Add potatoes to casserole and return to oven for further hour or until meat and potatoes are tender.
14. Sprinkle with remaining chopped parsley and serve from casserole at the table.
2. Slice eggplant and quarter each slice.
3. Sprinkle eggplant with salt and leave for 30 minutes.
4. In a frying pan, brown meat in oil or butter, a single layer at a time.
5. Remove to casserole dish as it browns.
6. Add onion and garlic to pan and cook gently until soft.
7. Dry salted eggplant with paper towels and add to onion.
8. Cook for 5 minutes.
9. Add tomatoes, sliced beans, stock, 2 tablespoons parsley, salt and pepper to taste.
10. Simmer for 5 minutes and pour over lamb in casserole.
11. Stir and cover with a well-fitting lid.
12. Cook in a moderately slow oven 160-170°C (325-350°F) for 1 hour.
13. Add potatoes to casserole and return to oven for further hour or until meat and potatoes are tender.
14. Sprinkle with remaining chopped parsley and serve from casserole at the table.
serving amount
serves: 6
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