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Lamb, aubergine and spinach pot

Ingredients for 4 portions

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


Preparation time: 1h 50 mins

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.