Moroccan Lamb and Aubergine Stew with Chickpeas

We got this eggplant with our organic vegetable box and I had to figure out what to do with it. We could have gone Indian with this, but in the end, we decided on Moroccan. I was pleased that this lived up to the concept in my mind. It did need a lot of salt as I went along to make it taste right.

One other important note: ALWAYS use lamb neck fillet for any stews which involve lamb. It is perfect for low heat, long cooking time applications with lamb. It really turns all melty and awesome. I am proud of this creation and hope you give it a try.

1 large eggplant, (UK=aubergine), cut into 1/2" cubes
salt
olive oil
600 g lamb neck fillet, cut into bite-sized chunks
1 large onion, diced
2 garlic, minced
1 tablespoon coriander
1 tablespoon cumin
1.5 teaspoon paprika
1.5 teaspoon cinnamon
salt and pepper
1 tablespoon tomato puree
300 milliliters beef stock
2 cans chopped tomatoes
1 can chickpeas, drained and rinsed
1 handful cilantro, chopped

Heat a large, heavy-bottomed pot over medium-high heat. Rinse the lamb off and pat dry with paper towels. Season the lamb with salt and pepper. When the pan is hot, add a good drizzle of olive oil, shake the pot to coat the bottom evenly and add the lamb. You may need to do the lamb in batches so as not to crowd the pan. Sear the lamb on all sides and remove with a slotted spoon to a bowl. Leave the lamb to rest in the bowl.

Pour off all but a tablespoon or so of the fat and oil left in the pan (or add some olive oil if there's not enough) and reduce the heat to medium. Add the onion and garlic and sweat down for about 5 minutes or so, just to soften them but not put any real color on them.

Add the spices and a good pinch of salt and pepper. Stir around briefly until fragrant. Add the tomato puree, stir to combine and let cook for about a minute; it should turn a little darker. Turn the heat up to high. Add the beef stock and deglaze the bottom of the pan by scraping up any bits the meat left behind. Add the tomatoes and bring to a boil. When it starts to boil, add the lamb and any juices that may have been left behind in the bowl they were resting in, and stir to combine. Reduce the heat to low and simmer for 60 minutes.

Meanwhile, cut the aubergine into cubes and place them in a colander in the sink. Sprinkle a generous amount of salt over them and leave them to sit for at least 30 minutes, as the salt will draw a lot of moisture out of the aubergines. Rinse the aubergines off and pat them dry on some paper towels.

Add the aubergines and chickpeas to the pot and stir through to combine. Allow the stew to cook about 30 minutes more, until the meat is tender and the chickpeas have cooked through, but aren't mushy.

Add the fresh coriander and stir through. Check the seasoning, adjust if necessary, then serve hot in warmed bowls.