zoom Lamb, tomato and anchovy casserole with cumin aubergines

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Lamb, tomato and anchovy casserole with cumin aubergines

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Lamb, tomato and anchovy casserole with cumin aubergines

    • Preparation time: 20 minutes
    • Cooking time: 90 minutes
    • Total time: 1 hour 50 minutes 60 minutes 50 minutes

    Serves: 6


    2 medium aubergines, trimmed, halved and sliced
    2 tsp ground cumin
    3 tbsp olive oil
    750g diced shoulder of lamb
    1 large onion, thinly sliced
    2 cloves garlic, finely chopped
    4 anchovies, roughly chopped
    400g can chopped tomatoes
    50g pitted black olives, roughly chopped
    Juice of ½ lemon
    Soured cream and chopped fresh parsley to serve


    1. Preheat the oven to 200°C, gas mark 6. Toss the aubergine with the cumin and seasoning. Heat ½ the oil in a flameproof casserole and cook the aubergine in batches until browned. Remove with a slotted spoon and set aside.

    2. Heat the remaining oil in the casserole and brown the lamb really well on all sides. Remove with a slotted spoon. Add the onion and garlic to the pan and cook for 5 minutes until soft and golden. Return the lamb to the pan with any juices and add the anchovies, aubergines, tomatoes, olives, lemon juice and seasoning. Add about 150ml water, bring to the boil then cover and place in the oven for 1½ -1¾ hours until the lamb is tender and sauce reduced. Check seasoning.

    3. Scatter with chopped parsley and serve with soured cream on the side, baked potatoes and a green salad.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars