Bart's Recipes
Cut the lamb stew meat into equal pieces and pat the meat dry. Roughly mince the onion and cut the garlic cloves into thin slices. Cut the eggplant half into cubes of approximately two centimeters, so all ingredients are ready for cooking.
Heat the tablespoon of olive oil in a braising pan over medium-high heat. Brown the lamb meat on all sides until it's dark brown. Add the minced onion and garlic and sauté for a few minutes until the onion is soft and translucent.
Sprinkle the teaspoon of cumin and teaspoon of coriander into the pan and cook briefly. Then add the eggplant cubes and the two hundred grams of canned tomatoes to the meat. Add the cinnamon stick, turn the heat to low and put the lid on the pan. Let the ragout braise gently for seventy-five minutes until the meat is tender.
Check that the meat falls apart easily, remove the pan from the heat and remove the cinnamon stick from the sauce. Roughly chop the fresh mint, sprinkle it over the warm ragout and divide the dish among plates to serve.
