# Main courses # Meat

Lamb, aubergine and spinach pot

Total time 110 mins

20 mins preparation time

90 mins cooking time

Ingredients

4 portion(s)

4 tbsp

vegetable oil

500 g

lean lamb, diced

medium onions, peeled and chopped

2 tsp

paprika

aubergine, cut into 2.5 cm chunks

orange pepper, deseeded and chopped

garlic cloves, peeled and finely chopped

2 tbsp

Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce

400 g

can chopped tomatoes

300 ml

lamb stock

175 g

spinach leaves, shredded

Preparation

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Recipe-ID: 452

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