Lamb, Aubergine and Spinach Pot

Lean lamb cut from the leg or shoulder is best for this richly flavoured braise. Trim away any fat or sinew before cutting the meat into even-sized pieces. The dish can also be cooked in the oven in a casserole with a tight-fitting lid at 170°C (fan 150°C)/325°F/ gas mark 3

Serves 4

Method:

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.

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.

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.

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.

Ingredients:

4tbsp vegetable oil

500g lean lamb, diced

2 medium onions, peeled and chopped

2tsp paprika

1 aubergine, cut into 2.5cm chunks

1 orange pepper, deseeded and chopped

2 garlic cloves, peeled and finely chopped

2tbsp Kikkoman Tamari Gluten-free soy sauce

400g can chopped tomatoes

300ml lamb stock

175g spinach leaves, shredded

Prep. time: 20 minutes

Cook time: 1½ hours

6.3g