Lamb Aubergine and Spinach Pot


Lamb Aubergine and Spinach Pot

This delicious lamb dish is the ideal winter warmer, coupled with fresh and tasty spinach it's a real winner

  • Serves4
  • Preparation Time20 mins
  • Cooking Time1 hour 30 mins

Nutrition per serving

  • Energy368 Kcals
  • Protein30.7g
  • Carbohydrates13.9g
  • Sugars11.9g
  • Fat22.4g
  • Saturated Fat5.2g
  • Salt2.6g

Ingredients

  • 4tbsp vegetable oil
  • 500g lean lamb, diced
  • 2 medium onions, peeled and chopped
  • 2tsp paprika
  • 1 aubergine, cut into 2.5cm chunks
  • 1 orange pepper, deseeded and chopped
  • 2 garlic cloves, peeled and finely chopped
  • 2tbsp Kikkoman Tamari Gluten-free soy sauce
  • 400g can chopped tomatoes
  • 300ml lamb stock
  • 175g spinach leaves, shredded

Method

Heat half the oil in a large sauté pan or flameproof casserole and brown the lamb in batches over a fairly high heat. Remove the pieces with a slotted spoon as they brown and set aside.

Add the rest of the oil to the pan and lower the heat. Fry the onions for 10 minutes until softened, then add the paprika, aubergine, orange pepper and garlic and fry for a further 5 minutes.

Stir in the Kikkoman Tamari Gluten-free soy sauce, tomatoes and stock and bring to a simmer. Return the lamb to the pan, cover and simmer over a low heat for 1 hour or until the lamb is tender, stirring occasionally.

Uncover the pan, stir in the shredded spinach and cook for 2-3 minutes until the leaves wilt. Serve with boiled rice.


Tip
You can use beef instead of lamb, if you prefer. Prepare the dish in the same way but increase the cooking time by about 45 minutes depending on the cut of beef you use.