Add the aubergine and peppers and cook for a further 5min until starting to brown. A greek lamb and aubergine casserole. Next sit the lamb chops on top of the vegetables season and brush them with a little oil from the vegetables then place the casserole without a lid in the oven for about 30 minutes or until the lamb is cooked to your liking. Bring to a boil then reduce the heat and simmer for 40 minutes stirring occasionally. Season lamb with allspice salt and pepper.

In a large casserole melt the butter over medium heat and brown the lamb on all sides. Fry for 5 6 minutes until the onions are soft and beginning to brown. Some of my efforts really were labours of love fried eggs with fried onions in olive oil for breakfast i hate eggs particularly fried ones. Cook and stir until tender and lightly browned. Brown the lamb either in a casserole dish which you can make the whole dish in or in a frying pan with a large pot with a lid on hand for the final stew cooking stage.

Add the tomatoes sugar parsley salt. Mix in the aubergine tomato onion green pepper and garlic. Mix into the casserole with the lamb. And i had a part greek boyfriend who insisted i should cook for him. When i was a student lamb was still a relatively cheap cut of meat to buy.

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Remove and set aside. Preheat the oven to 190 deg fan 170 heat the oil in a large casserole and rown the lamb until golden removefrom the dish and set aside add the chopped onion to the casserole and cook until it begins to soften stir in the garlic cloves oregano and aubergine cubes and cook for 3 4 minutes until golden. Add the wine to the pan and cook for 2 minutes add the tomatoes water sugar and oregano. Add the onion and cook for 4 minutes. Stir in the nutmeg and paprika and cook for 1.

Add the lamb to the casserole and fry over a medium heat stirring frequently until lightly coloured about 8 minutes. Lower the heat and add the rest of the oil with the onion garlic cinnamon and cloves. Then serve the chops with the aubergines spooned over and a sprinkling of fresh chopped parsley. In a small bowl blend the tomato puree and water. Depending on the fat content you may or may not need to add oil.

Heat 2 tsp of the oil in a casserole over a high heat and brown the lamb in batches. As it happens i liked lamb though so had no problem making. Heat 2 tsp of the oil in a casserole over a high heat and brown the lamb in batches. Add the lamb to the casserole and fry over a medium heat stirring frequently until lightly coloured about 8 minutes. Remove and set aside.

As it happens i liked lamb though so had no problem making. Add the tomatoes sugar parsley salt. In a large casserole melt the butter over medium heat and brown the lamb on all sides. Add the aubergine and peppers and cook for a further 5min until starting to brown.