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Quick Moroccan Lamb Stew
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INGREDIENTS
- 1 medium-sized eggplant, cubed
- 2 Tbsp olive oil
- 350g lamb strips
- 1 broccoli, cut into florets
- 1 carrot, cut into sticks
- 1 (400g) can chickpeas and brine
- ¾ pot Anathoth Farm Autumn Harvest Chutney or Farmstyle Pickle
- 1 tsp cumin powder
- 2 tsp gluten free cornflour
- 1 Tbsp water
- salt and pepper, to taste
METHOD
- Preheat oven grill to 200°C (180°C fan-forced).
- Place cubed eggplant in a bowl and toss with 1 tablespoon olive oil.
- Spread eggplant on a tray and cook under the grill for 10 minutes.
- Heat remaining oil in a wok over high heat. Brown the lamb strips.
- Add the vegetables and stir fry for a minute.
- Add chickpeas with brine, Autumn Harvest Chutney and cumin. Mix well.
- Remove eggplant from under the grill and transfer to the wok.
- Mix corn flour with water and pour into the stew. Cook for 2 minutes, stirring, for the sauce to thicken.
Serve with your choice of couscous, quinoa or rice.
