Aubergines and lamb are an excellent com-bination. In this stew, the addition of coriander seed, mint and garlic enhances their flavour. A bowl of chilled yogurt, to which ( half a diced cucumber has been added, makes an excellent accompanying salad.
1 tablespoon plus
1 teaspoon salt
5 tablespoons olive oil
2 lb. boned leg or shoulder of lamb, cut into
2 teaspoons coriander seeds, coarsley crushed in a mortar
1 large onion, sliced garlic clove, crushed
1 tablespoons chopped fresh mint
1 lb. tomatoes, blanched, peeled and chopped or
14 oz. canned peeled tomatoes, drained freshly ground black pepper
Cut the aubergines into 1-inch cubes. Place the cubes in a colander, sprinkle with 1 tablespoon of salt, put a plate with a weight on it on top of the aubergines and leave to drain for 30 minutes. Pat the cubes dry with kitchen paper towels before cooking.
Heat the oil in a large frying-pan. Add the lamb cubes, a few at a time, and the crushed coriander seeds. When all the lamb has been browned, remove the cubes with a slotted spoon, put on a plate and set aside. Add the onion to the pan and fry until golden. Add the garlic and all the mint and cook for 1 minute. Add the aubergine cubes and fry, stirring frequently, for 10 minutes.
Return the lamb to the pan with the tomatoes, ½ teaspoon of salt and 6 grindings of black pepper. Cover, lower the heat and cook for 1 hour. If the stew seems too liquid, simmer without a cover for the last 20 minutes.