Georgian Lamb Stew

Food Main Courses
4 Servings
8 tbsp butter
5 garlic cloves
1/4 tsp cayenne pepper
2 cups fresh coriander, chopped
2 cups fresh basil, chopped
680g lean lamb, cut into cubes
salt and freshly ground black pepper
4 onions medium, sliced
340g aubergene, cubed
450g potatoes, cubed
400g can tomatoes, diced
6 tbsp beef stock
  1. Pre-heat the oven to 150 C
  2. Melt the butter in a 3-ltr casserole. In a separate bowl, mix together the garlic, cayenne pepper, coriander and basil until well blended
  3. Place half of the lamb in the casserole and season with salt and pepper to taste. Layer half the onions, aubergene, potatoes, herbs and tomatoes on top of the meat. Repeat with the remaining ingredients, keeping them in separate layers. Pour in the stock , cover the casserole, and slow cook in the oven for 41/2 - 5 hours