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Lebanese-style lamb & aubergine stew

Lebanese-style lamb & aubergine stew

Dishes that can bubble away in the background are game-changers when life gets hectic. Rich, hearty and gently spiced – this is as happy with mash, rice or jacket potato as it is with couscous.

Angela Hartnett cooks this recipe for Nick Grimshaw and guest Kirsty Young on episode 8, season 4 of Dish, the Waitrose podcast. It’s paired with a Paolo Leo Primitivo di Manduria red wine followed by our No.1 Crumble Top Mince Pies for dessert.

Discover all recipes prepared by Angela Hartnett on seasons 1-4 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

2.5 out of 5 stars(3) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook1 hr
  • Total time1 hr 15 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 260g Essential British Diced Lamb Shoulder
  • 1 tbsp plain flour
  • 3 tsp Cooks' Ingredients Lebanese 7 Spice Style Blend
  • tbsp olive oil
  • 1 onion, roughly chopped
  • 2 clove/s garlic, crushed
  • 1 aubergine, cut into 4cm dice
  • 400g can chopped tomatoes
  • 250ml fresh chicken stock
  • 200g essential couscous
  • 75g Essential Greek Light Salad Cheese, crumbled
  • ½ x 25g pack flat leaf parsley, roughly chopped


  1. In a large bowl, toss the diced lamb with the flour, 1 tsp Lebanese spice blend and a pinch of salt. In a large flameproof casserole dish or saucepan, heat 1 tbsp oil over a medium-high heat and fry the lamb for 5 minutes, or until golden and seared on all sides. Using a slotted spoon, transfer the lamb to a plate, then add the remaining oil to the pan and fry the onion, garlic and aubergine for 5-10 minutes, until golden and softened.

  2. Return the seared lamb to the pan, along with the remaining 2 tsp spice blend, the chopped tomatoes and stock. Cover and cook over a medium-low heat, stirring occasionally, until the lamb is tender (about 45 minutes), being careful not to boil the lamb, as that will make it tough.

  3. About 10 minutes before the stew is ready, boil the kettle. Put the couscous in a large heatproof bowl and stir in a pinch of salt. Pour over 350ml just-boiled water, cover with a plate and set aside for 5 minutes. To serve, divide the couscous and stew between 4 bowls, then sprinkle over the cheese and parsley.

Cook’s tip

Cook's Tip

To test if your lamb (or any slow-cooked meat) is tender, push a sharp knife into the meat – it should go in with very little resistance. If not, cook the meat in 15-minute bursts until it does.


Health Hack 

Couscous is made from wheat flour and semolina that is moistened and rolled together into tiny balls (a bit like flecks of pasta). It’s the ultimate speed carb because it doesn’t require cooking and takes just 5 minutes to rehydrate in hot water. Boost your nutrient intake by adding some cooked chickpeas, flaked almonds, pomegranate seeds or sliced olives.



And to drink...

Paolo Leo Primitivo di Manduria, a beautifully balanced red with an intense bouquet of dark berry fruits, with blackcurrants, blackberries and black cherries bursting through on the palate.



Typical values per serving when made using specific products in recipe


2,036kJ/ 486kcals



Saturated Fat












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