Moroccan Lamb and Aubergine Stew

I bought some Asian aubergines when I was last at the Chinese supermarket, with a view to making some Fish-Fragrant Pork and Aubergine Pot (魚香茄子煲), but it never really happened. Most of the minced pork went into a Steamed Pork with Salted Eggs (咸蛋蒸猪肉) dish, and then I kind of lost momentum.

I've been trying to make more use of the slow-cooker lately, and this dish worked nicely. I find that sometimes stews come out too watery, but there was no need to thicken or reduce the liquid content this time - perhaps it was the addition of pearl barley. When I switched the slow cooker on, the liquid level only came up to about half-way the height of the ingredients.

The children were suspicious, but when told it was based upon their favourite Moroccan Lamb and Couscous, they gave it a go and cleaned their plates - the middle and the toddler are suckers for chick peas. It was a little more heat than they are used to, so of course they had to cool down with ice cream afterwards!

 

Ingredients

• 400g diced lamb
• 1 onion, diced
• 1 aubergine, cut into 2cm dice
• 1 red pepper, de-seeded and sliced
• 2 cloves garlic, crushed
• 1/2 red chilli, deseeded and finely chopped (keep some seeds in if you like heat)
• 150g mushrooms, wiped with a damp cloth and cut in half
• 150g dried chick peas, soaked in plenty of water overnight (or use a tin of chick peas)
• 3 tbsp pearl barley, rinsed
• 1 tin of peeled plum tomatoes
• Plenty of olive oil
• 400ml lamb stock
• Salt and ground black pepper to taste

Spice Mix

• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp ground ginger
• 1/2 tsp cinnamon
• 2 tsp dried mixed herbs

Serves 6-8

 

Instructions

• Heat a pan on the hob to a moderate heat and add the cumin and coriander seeds. Stir in the pan for 30 seconds or so, until the seeds begin to brown and the aromas are released, then remove from the heat. When the seeds are cool enough to handle, crush them to powder using a pestle and mortar
• Add the ground ginger, cinnamon and mixed herbs to the powdered cumin and coriander, and stir to mix
• Place the onion, aubergine, pepper, lamb, mushrooms, chilli and garlic in a large bowl. Add the spice mix, plenty of olive oil (I would say 4-5 big lugs of it - the aubergines and mushrooms will soak it up) and black pepper. Mix well to combine, cover and leave for at least 30 minutes to infuse the flavours.

Lamb, vegetable and spice mix

(I left this in the fridge overnight, then just put it in the slow cooker with the other ingredients in the morning, and had a tasty tea ready by 4pm)

• Drain the chick peas, then place in a pan with cold water, bring to the boil and boil for 15 minutes
• Place the lamb and vegetable mix into the slow cooker, and add the chick peas, rinsed pearl barley, tinned tomatoes and lamb stock. Stir to combine, making sure that the meat is not exposed at the top (it dries out), then replace the lid and cook on low for 8 hours
• When the stew is ready, add salt and pepper to your taste
• Serve with couscous or rice

Moroccan Lamb and Aubergine Stew

Moroccan Lamb and Aubergine Stew

"Moussaka"

Has anyone noticed the recent lowering of veg prices in the supermarkets? I thought Sainsbury's seemed cheaper than usual, with a selection of vegetables for 69p, but then my thrifty mother informed me that I was being ripped off, and that Asda and Aldi were doing the same vegetables for 50p.

I've totally lost control of my fridge and freezer for a few reasons:

1. My parents came to stay for a week to help when we were short of childcare, and I surrendered my kitchen to them (this is normal, and much appreciated Mum and Dad!). We also got a night out whilst they were here - thanks again!
2. My in-laws came to stay for a few days the following week, and they eat a different type of meal to my parents. They also very generously offered to babysit, so that we could experience the eating of a meal without having to get up once from start to finish.
3. We've just had a lovely Bank Holiday weekend in Shrewsbury, where I did no cooking whatsoever

What this does mean though, is that I was frantically stuffing food into the freezer before we left, and putting all remaining vegetables into Lakeland Stayfresh Longer bags, in an attempt to preserve them for this week. Somehow I ended up with 2 aubergines, and decided to try a moussaka.

I've titled this post "Moussaka" because like my family spaghetti "bolognese", I'm sure it contains ingredients which might be frowned upon by purists. I had about 150g of soaked chickpeas which I pulsed in a food processor and added to the lamb mince, also a couple of bags of mozzarella cheese (2 weeks past sell-by date...). The result was lovely tonight - I hope you enjoy it too.

 

Ingredients

• 450g lamb mince
• 1 onion, finely diced
• 2 garlic cloves, peeled and finely chopped
• Olive oil for frying and roasting
• 1 bay leaf
• 1 tsp chopped oregano
• 1 tbsp Lea and Perrins Worcester sauce
• 150g chickpeas, soaked overnight, then drained and boiled hard for 15 minutes (or use tinned chickpeas)
• 2 aubergines, rinsed and cut into round slices 5mm thick
• 1 X 400g tin of peeled plum tomatoes
• 1tbsp tomato puree
• 250g sliced mozzarella cheese
• 1 handful of grated parmesan cheese
• 3/4 pint of milk
• 40g butter
• 2 dessert spoons of plain flour
• A pinch of grated nutmeg
• Salt and pepper to season

Serves 4-6

 

Instructions

• Pre-heat the oven to 180 degrees fan
• Soak the aubergine slices in a large bowl of salted water for 30 minutes, to remove the bitter juices
• Pulse the chickpeas in a food processor, so that they are coarsely chopped
• Heat 1 tbsp olive oil in a saucepan to a moderate heat, then add the onions and fry for 3-4 minutes until softened. Add the garlic and fry for a further minute, stirring constantly
• Turn up the heat and add the lamb mince. Brown the mince completely, then tip the mixture into a colander and drain away the excess oil. Give the pan a rinse and return to the heat
• Return the lamb mixture to the pan and add the chickpeas, bay leaf, oregano, tinned tomatoes, tomato puree and Lea and Perrins, and add plenty of pepper to season. Stir well to combine
• Bring the pan to a boil, then lower the heat and simmer for 45 minutes. Check the pan regularly, and add small amounts of water if the mixture appears to be drying out
• Brush oil over a couple of baking trays and pre-heat in the oven
• Drain the aubergines, rinse with water and shake well to get rid of excess water
• Lay the aubergines in a single layer on the baking trays and brush with olive oil. Add ground black pepper

• Bake the aubergines in the oven for 30 minutes, turning once
• Make the béchamel sauce. Heat the butter in a heavy-based pan over a moderate heat. When it has melted, add the plain flour and stir-in to make a roux. Cook over a gentle heat for 1 minute
• Add the milk, a little at a time, whisking constantly to avoid lumps. Continue adding until the milk has reached a thick but pourable consistency. Add a small amount of salt and pepper, and grate a little nutmeg into the sauce. Mix thoroughly

(I used two baking trays as I was cooking for two separate meals)

• Place about 1/2 of the mince mixture into a baking dish and add 1/2 the aubergines. Repeat with the mince mixture and add the remaining aubergines on top

• Pour the béchamel sauce over the aubergines and top with sliced mozzarella. Add a handful of grated parmesan cheese, then bake in the oven at 180 degrees for 30 minutes until the top is browned and bubbling
• Remove from the heat and serve immediately. I like mine with rice and some green vegetables

"Moussaka"



Slow-Cooker Leg of Lamb with Soya Bean Casserole

I think I'd instinctively do this recipe with cannellini beans, haricot beans and maybe some borlotti beans. However, I've had a jug of soaked soya beans in my fridge for some time - good intentions involving pork belly and yellow bean sauce never materialised - so soya beans it was tonight.

We've spent a very noisy two days with family visiting. The children have bickered their way through a morning on Thurstaston Beach, an afternoon at Church Farm and a day at Erddig (where masses of wild garlic could be found in the play area). Tomorrow we are planning on visiting the Eaton Estate, and I am hoping for a calmer day.

Because we've been out and about, I've been aiming for ease when it comes to meals. Tonight's lamb was prepped before bed last night, then cooked on the low setting for 9 hours. It was eaten without too much complaint, a minor success after what has felt like two days of shouting! There were some new flavours for the children - olives, capers and anchovies - which met without too much protest.

I chose the squattest leg of lamb that I could find, in order to squish it into the slow cooker. A way around this would be to buy the lamb already boned. I probably wouldn't use shoulder for this dish, as it would be too fatty.

 

Ingredients

• 1 leg of lamb, approx.1.6kg
• 1 onion, finely sliced
• 1 cup of dried soya beans
• 4 ripe tomatoes, finely diced
• 2 tbsp tomato puree
• A splash of red wine
• 2 tsp dried mixed herbs (thyme, oregano, marjoram, basil, dried chilli)
• 2 cloves of garlic, peeled and smashed with the flat of a cleaver
• 1 tsp capers, roughly chopped
• 1 anchovy fillet, finely chopped
• 8-10 green olives, pitted
• Salt and pepper to season
• Olive oil

Serves 8-10

 

Instructions

• Soak the soya beans in plenty of water overnight. Drain and rinse, then place in a large pan with plenty of water. Bring to a rolling boil and boil for 10 minutes. Drain and rinse off any remaining scum
• Place the sliced onions, soya beans, tomatoes, tomato puree, red wine, mixed herbs, garlic, capers, anchovy and olives into a 6.5l slow cooker. Mix well to combine and level the surface
• Place the leg of lamb on top of the beans and pour over a few tablespoons of olive oil, until the top of the lamb is coated
• Season the lamb generously with salt and pepper

Ingredients in the slow cooker

• Cook on low for 9 hours
• (Optional) Pre-heat the oven to 200 degrees. Carefully lift the lamb onto a roasting tin and place in the oven for 5 minutes to brown and crisp up the outside

After 5 minutes in a hot oven

• Pour the bean casserole into a large pan and boil hard for 10 minutes to reduce and thicken the sauce
• Serve with mashed potatoes

Slow-Cooker Leg of Lamb with Soya Bean Casserole

Roast Leg of Lamb

This weekend, the eldest has been very excited to welcome a guest for a sleepover. I thought it would be a good opportunity to take my leg of lamb out of the freezer, and entertained visions of leaving it all day in the slow cooker, maybe with some sliced onions, a little wine and some redcurrent jelly. No hassle at all. It turned out to be yet another case of my eyes being bigger than... erm... my slow cooker, and I couldn't be bothered to find a saw, so I roasted it in the traditional way.

It's been a lovely afternoon. The eldest and her guest have been keeping each other amused, and the middle stayed in the kitchen to keep me company whilst I cooked. He somewhat spoiled my solitude by watching "The Amazing World of Gumball" on the iPad, at a volume setting louder than my radio, but I wandered over to him every so often to give him a cuddle and a kiss, which more than made up for it.

I admit, I put the lamb back into the oven for another 15 minutes after taking a photo - I prefer lamb to be served pink, but I thought it might be a step too strange for the children. There is plenty left to go into a shepherd's pie next week. I cheated on my gravy and added the scrapings from the tin to a packet of Colman's lamb and mint gravy.

 

Ingredients

• 1 leg of lamb, approx. 2.25kg
• 3-4 cloves of garlic, sliced thinly
• 3-4 sprigs of rosemary, tender stems only
• Grated zest of 1 lemon
• Juice of 1/2 lemon
• 2-3 tablespoons of sunflower oil
• Salt and ground black pepper
• 1 glass of white wine

Serves 8-10

(Accompaniments)
Mustard Roast Potatoes

• 1-2 medium/large floury potatoes per person
• 1-2 tsp Colman's English mustard powder
• 2-3 tbsp goose fat
• Salt and ground black pepper

Carrot and Swede Mash

• 1/2 swede, peeled and cut into 2cm chunks
• 2 large carrots, cut into 2cm chunks
• 25g butter
• 2-3 tbsp milk
• Salt and pepper to season

 

Instructions

• Using a sharp knife, make several cuts, 2-3cm deep, into the flesh of the lamb. Into each cut, push a sliver of garlic and a few rosemary leaves
• Place the grated lemon zest, lemon juice, and oil into a bowl and add generous amounts of salt and pepper. Mix and massage all over the lamb joint

Push slivers of garlic and rosemary into the cuts, and rub the lamb with the lemon/oil mix

• Pre-heat the oven to 220 degrees fan and add the lamb. Cook for 30 minutes, then remove the lamb from the oven, leaving the door open to cool the oven to 170 degrees fan. Pour a glass of white wine over the lamb, and return to the oven
• Roast the lamb at 170 degrees fan for 70 minutes (guideline for pink lamb is 15 minutes per 500g after the initial sizzle)
• Remove from the oven, cover with foil and leave for minimum 30 minutes to rest

Roast leg of lamb

• To make the mustard roast potatoes, peel the potatoes and cut into 2-3 pieces per potato
• Place in a pan and pour over boiling water. Boil vigorously for 7-8 minutes
• Tip the potatoes into a colander or sieve and shake vigorously, to rough up the surfaces
• Return the potatoes to the pan, add the mustard powder, goose fat, salt and pepper. Mix well with a spoon, until all the potatoes are coated in the oil
• Place in a single layer in a roasting tin, and roast at 190 degrees fan for 40-45 minutes, turning once. If you don't have two ovens, roast the potatoes whilst the lamb is resting - it will still be warm as long as it is covered (you can throw a tea towel over the foil for good measure)

• To make the carrot and swede mash, place the carrot and swede pieces in a pan and pour over boiling water
• Boil vigorously for 20-25 minutes until soft
• Drain the vegetables and return to the pan
• Using a masher, mash and mix the swede and carrots. Add the butter and milk, and season with salt and pepper. Mash again, adding more butter and milk if you require, to achieve the desired consistency

Roast lamb dinner with mustard roast potatoes,
swede and carrot mash and broccoli

Roast lamb dinner with mustard roast potatoes,
swede and carrot mash and broccoli

Chinese-Style Lamb Casserole (中式羊肉煲)

My lovely friend, Jackie (who has recently become a mother of 3!) gave me this recipe, which went down very well with the children. She uses lamb chops in her dish, but I bought the sweetest lamb shoulder that I had ever tasted from the Westmorland Farm Shop at Tebay Services, and cut it into cubes. As a child, we didn't have lamb at home because my Mum and 婆婆 (having come from Hong Kong) couldn't stand the "餿" (sour/rancid) smell of it. In fact, the few times I do remember having lamb as a child were mostly at Jackie and her family's chippy in Liverpool - her parents would do a huge leg of lamb in the chippy oven, and we would eat it with enormous roast potatoes, mint sauce, gravy and veg. All very exotic back then!

I've tried this recipe in the slow cooker before, and did not really enjoy the texture (perhaps I didn't add enough cornflour), so I would prefer to cook using the oven method.

 

Ingredients

• 700g lamb shoulder, cut into 3cm cubes
• 2 cloves garlic, finely chopped
• 2cm cube fresh ginger, peeled and finely grated
• 2 large, floury potatoes, peeled and sliced into 5mm thicknesses
• 3 large tomatoes
• 1 onion, sliced
• 1 leek, sliced
• 2 carrots, sliced
• 4 tbsp oyster sauce
• 4 tbsp light soy sauce
• 2 tsp sugar
• 2 tbsp tomato puree
• 1 tbsp worcester sauce (only Lea and Perrins for me, after an unfortunate purchase of Morrison's own brand several years ago)
• 3 heaped tsp cornflour
• 350ml water
• Salt and pepper to taste
• Sunflower oil for frying/brushing

Serves 6-8

 

Instructions

 

• Place the potatoes into water until you need them
• Skin the tomatoes by scoring a large cross into the bottom of each, then covering with boiling water. Leave until cool enough to handle, then peel off the skin and dice the tomatoes
• Heat 1 tbsp sunflower oil in a pan until very hot, then add the diced lamb. Brown on all sides, then add the chopped garlic and ginger and onion, and stir-fry quickly for 2 minutes until the onions are softened and glossy. Remove with a slotted spoon and place in a casserole dish with the sliced leeks and carrots and the chopped tomatoes. Stir well to combine
• Combine the oyster sauce, soy sauce, tomato puree, sugar, worcester sauce, cornflour, sesame oil and water in a jug, and mix well. Add a pinch of salt and pepper to season
• Pour the cooking liquid over the lamb and vegetables, then layer the sliced potatoes over the mixture
• Brush the potatoes with sunflower oil, then cover the casserole and cook in the oven at 160 degrees fan for 2 1/2 hours
• Remove the lid from the casserole, increase the temperature to 180 degrees fan and cook for a further 30 minutes to crisp the potaotes 
• Serve with rice

Chinese-Style Lamb Casserole (中式羊肉煲)

Moroccan Lamb and Couscous

This is the perennial nursery favourite. The cook at nursery always has to make extra, as so many of the children ask for second helpings! I've adapted it a little - to make the lamb mince go further I sometimes pulse the equivalent volume of chick peas in a food processor and add to the mix. Because we rarely had lamb at home growing up, I've added some grated raw ginger to take away some of the mutton-y smell.

 

Ingredients

• 350g lamb mince
• (Optional) Equivalent volume of cooked chickpeas - whole or pulsed in a food processor
• 400g tinned tomatoes
• 1 onion, finely diced
• 2-3 carrots, finely diced
• 1 tbsp tomato puree
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp ground ginger
• 1/2 tsp cinnamon
• 1 tsp mixed herbs (oregano, parsley, thyme, marjoram etc.)
• 1 lamb stock cube
• 2cm pc. raw ginger, peeled and grated finely
• Sunflower oil for frying
• Ground black pepper to taste
• 150-200g couscous

Serves 3-4

 

Instructions

• Dry-roast the cumin and coriander in a frying pan until the aromas are released - take care not to burn. Crush to a powder using a pestle and mortar, then mix with the ground ginger, cinnamon and mixed herbs
• Heat the oil in a heavy-bottomed pan and add the onions. Fry for 3-5 minutes until softened, taking care not to burn
• Add the lamb mince and grated ginger and brown all over
• At this stage I tip the whole lot into a sieve and drain any excess fat. Give the pan a wipe, return the onions and lamb and put back onto the heat
• Add the crumbled stock cube, carrots, tinned tomatoes, tomato puree and spice mix, stir and bring back to the boil. Add water if your mix looks too dry
• Reduce to a simmer, cover and simmer for 30 minutes or until the carrots are softened. Add black pepper to taste
• Put the couscous into a bowl and pour over boiling water until 1cm above the top. Cover and leave for 10 minutes
• Fluff the couscous with a fork and serve with the lamb mixture in warmed bowls

Moroccan Lamb and Couscous

Shepherd's Pie

My eldest has been pestering me to make this for a week - I don't recall ever making it, so perhaps she got mixed up with the cottage pie I made last week, or she's had it at a friend's house. Feeding 3 young children can be challenging at times, so I was heartened by the way they hoovered this one up and asked for seconds!

Ingredients

• 400g lamb mince (or leftover lamb)
• 2 onions, finely chopped
• 2 large carrots, finely diced
• 450ml lamb stock (I used a Knorr stock cube)
• 1 tablespoon worcester sauce
• 1 large dollop of tomato puree
• A dash of dark soy sauce for colour
• 1 tablespoon of flour
• 4 medium floury potatoes, peeled and cut into large chunks
• Sunflower or Vegetable oil
• Milk
• Butter
• Lots of black pepper and a bit of salt

Serves 4-6 people

Instructions

• Heat the oil in a large pan, and add the diced onions. Stir on a medium heat for 5 minutes until softened
• Increase the heat, add the lamb mince and brown thoroughly. If there is too much fat in the pan at this stage for you, then tip the whole lot into a colander, give the pan a rinse and return the lamb and onion
• Add the flour to the pan and mix in thoroughly. Stir for a few minutes to cook the flour.
• Add the tomato puree, diced carrots, worcester sauce and lamb stock and mix thoroughly. Bring to the boil and reduce the heat. At this stage I add a bit of dark soy for colour, tonnes of ground black pepper and a bit of salt. 
• Lower the heat to a simmer, cover the pan with the lid ajar and let cook for approx. 45 minutes.
• In the meantime, make the mash. Add the potatoes to a pan of water and bring to the boil.
• Boil for 25 minutes or until the potatoes are soft. Drain, return to the pan, mash, then add butter and milk until you have a smooth, soft consistency. Add salt and pepper to taste.
• Pre-heat the oven to 190 degrees if you are cooking immediately
• Pour the lamb mixture into one large or two medium baking dishes. 
• If you can be bothered, pipe the mashed potato on top of the lamb (I do this because it gives you a lovely crunchy topping). If not, spoon the mash over, starting at the sides and working your way into the centre of the pie.

• If you are cooking immediately, the pie should take no longer than 30 mins in the oven. If, like me, you tend to do this in a panic at midnight for the children's dinner the next day because you are travelling or in late meetings (or because you can't stand the thought of trying to prepare this with a grumpy toddler biting your ankles and whinging at your knee), it will take about 45 minutes from cold.
• Serve with lots of lovely rice and some greens - peas or broccoli work well. My eldest asked for sweetcorn and baked beans on the side!