Serves 4

Prep: 25 min
Cook: 30 min

1 medium aubergine, approx 200g
1 onion
2 garlic cloves
2 tbsp olive oil
1/2 tsp chilli flakes
1/2 chicken stock cube
Generous pinch saffron stamens
4 lamb steaks, approx 400g
400g can chopped tomatoes
400g can chickpeas
150g young spinach
Squeeze of lemon

METHOD

Trim and dice the aubergine into large sugar-lump size. Toss with 1 tbsp salt and leave to drain in a colander. Meanwhile, peel, halve and chop the onion and garlic. Heat the oil in spacious, lidded, heavy-bottomed pan over a medium-low heat and stir in the onion. Cook for 5 minutes, giving the occasional stir, then add the garlic and aubergine and stir thoroughly. Cover and cook, stirring once for 10 minutes, or until the aubergine is almost cooked. Slice the lamb into thin strips, approx 4 x 1cm. Increase the heat slightly, and stir the lamb into the aubergine, cooking until browned all over. Add the tomatoes and chilli and cook briskly for 5 minutes. Dissolve the stock cube in 300ml boiling water. Add the saffron, then pour the stock into the pan. Bring to the boil, reduce the heat, partially cover and simmer for 15 minutes. Rinse the chickpeas with running water. Drain and add to the pan. Reheat, then melt the spinach into the stew. Taste and adjust the seasoning with salt and lemon juice.

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