Slow-Cooked Turkish Lamb and Aubergine Güveç

Ingredients

• 650 g lamb shoulder, diced
• 400 g aubergines, cubed
• 400 g tinned chopped tomatoes
• 2 red peppers, sliced
• 1 onion, diced
• 4 garlic cloves
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 3 tbsp olive oil
• 15 g fresh flat-leaf parsley

Method

1. 1

   Preheat the oven to 160°C. Toss the aubergine in 1 tbsp oil and season, then spread on a tray and roast for 20 minutes.

2. 2

   Meanwhile, heat the remaining oil in a casserole. Brown the lamb in batches over high heat, then remove and set aside.

3. 3

   Fry the onion, peppers and garlic for 5 minutes. Add the cinnamon and allspice and stir for 1 minute.

4. 4

   Return the lamb, add the tomatoes and 150ml water and stir. Cover and cook in the oven for 1 hour.

5. 5

   Stir in the roasted aubergine and cook uncovered for a further 20 minutes. Scatter with parsley and serve with bulgur wheat.