Lamb, aubergine and olive stew

Method

1. Top and tail the aubergines, then use a vegetable peeler to remove some of the skin, making stripes down the side. Cut into 3cm chunks. Put half the olive oil in a large casserole or saucepan and set over a medium heat. Add the aubergines and season well, then fry for 8-10 minutes, turning, until golden all over. Remove the aubergines from the pan and set aside.
2. Cut the lamb into 4-5cm pieces and season well. Fry, in the same pan, with the remaining olive oil, for 10 minutes, stirring occasionally, until browned all over. While the lamb is frying, cut the onions into 1cm wedges and finely chop the garlic. Add them to the pan when the lamb is browned and turn down the heat a little. Fry for around 5 minutes, then add the spices. After a minute, stir in the tomato purée and pomegranate molasses. Cook for 2 minutes, then add the stock, olives and fried aubergines and bring to the boil. As soon as it’s bubbling, reduce the heat to low, cover and slowly simmer for 2-2½ hours or until the lamb is meltingly tender.
3. Remove the lid, turn up the heat and leave to bubble and thicken for around 10 minutes until you have a rich stew. At this point you can leave it to cool, then freeze (see Make Ahead).
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4. To serve, defrost and gently reheat the stew if needed, then divide among plates on a bed of rice/couscous or serve with with fluffy flatbreads, finished with plenty of coriander and parsley.