Greek Lamb and Aubergine Casserole April 15, 2012 by Fiona Maclean Greek Lamb and Aubergine Casserole Print recipe Print with all photos Print with main photo Print text only Serves 3-4 Prep time 20 minutes Cook time 1 hour, 50 minutes Total time 2 hours, 10 minutes asdasdasdasd Main Dish Misc Freezable, Pre-preparable, Serve Hot Region Greek Ingredients 400g Lamb (leg or neck is fine for this, cut into 1-2cm chunks) 1 Aubergine (chopped into 2cm chunks) 1 Small Onion (finely chopped) 1 Chilli (seeds removed but left whole) 1 tablespoon Olives (Ideallly kalamata, you can leave whole or de-stone and chop) 3 cloves Garlic (chopped finely or crushed) 1/2 teaspoon Cinnamon (or one piece of cinnamon stick) 1 tin Chopped tomatoes 50g Feta (crumbled) 1-2 sprig Fresh Rosemary 1 handful Fresh Mint (torn up) 1-2 tablespoon Olive oil 400ml Red or White Wine Directions Step 1 Brown the lamb in olive oil in batches so that all the meat is coloured and starting to brown a little at the edges. It's important to do this in batches so that you don't stew the lamb Step 2 Fry the onion and garlic in the fat till soft and browning at the edges Step 3 Finally fry the aubergine chunks to seal all sides Step 4 Put the lamb, onion, garlic, aubergine, olives, tinned tomatoes, wine, rosemary, chilli and cinnamon into a large casserole and bring to the boil on the top of the stove Step 5 Once the mix is simmering gently transfer to an oven at 140-150c and cook for at least 1hour 30 minutes, stirring and adding more water as necessary Step 6 Once cooked, check the mix for 'heat' and remove the chilli and cinnamon stick if used. Add pepper if necessary. Do NOT add salt at this stage because the feta is quite salty. Step 7 Plate up and add crumbled feta and mint to taste. I've served this with tagliatelli, but it works very well just with a big chunk of crusty bread.