South Wind Through the Kitchen is an anthology of recipes by Elizabeth David that was published after her death in 1992. The recipes are drawn from her 9 published books. Spices, Salt and Aromatics in the English Kitchen was the book that the Lamb and Aubergine Stew came out of that I cooked on Sunday night.
I like aubergine when it is cooked properly. When it isn’t, it is horrible. The aubergine in this recipe cooks down beautifully and adds a body and moisture to the stew. The word stew doesn’t necessarily evoke thoughts of wonderful food, but I enjoyed this.
900g diced lamb (shoulder or middle neck)
2 small aubergines
1 large onion, finely sliced
225g tomatoes, chopped
fresh or dried mint or basil (I used fresh mint)
salt and pepper
1 clove garlic, crushed
4 tbsp olive oil
2 heaped tsp cumin seeds (roasted and pounded)
Cut aubergines into 1.25cm cubes, salt and place in colander under weight for an hour to drain. Press excess moisture out before cooking. Heat oil in frying pan and fry onion until softened. Add meat, herbs, salt and pepper and brown. Remove and set aside. Place aubergine cubes in same pan and cook, covered for 10 mins, stirring from time to time. Return meat and onions to pan. Add tomatoes, garlic and cumin, cover pan and simmer gently for an hour. Serve with more mint.
After dinner my daughter made gingerbread biscuits which we have been feasting on since and here are a few of them prior to being put in the oven.