Ingredients

• 1 1/2 tbs grapeseed oil
• 2kg lamb shoulder, deboned, cut into 4cm pieces, excess fat trimmed
• 2 red onions, cut into thin wedges
• 1 cinnamon stick
• 4 garlic cloves, chopped
• 2cm piece fresh ginger, peeled, chopped
• 2 1/2 tsp ground cumin
• 500ml (2 cups) Massel beef stock
• 410g can Ardmona Rich & Thick Tomatoes
• 1-2 tbs Pilpel Harissa, to taste
• 1 tbs pomegranate molasses
• 1 tbs honey
• 350g eggplant, cut into 4cm pieces
• Greek yoghurt, to serve
• Pomegranate seeds, to serve (optional)
• Baby coriander sprigs, to serve

Method

• Step 1 Preheat oven to 150C/130C fan forced. Heat 1 tbs of the oil in a flameproof casserole dish over medium-high heat. Season lamb and cook in 3 batches, for 5 minutes or until browned. Transfer to a bowl.
• Step 2 Heat the remaining oil over medium-low heat. Add the onion. Cook, stirring, for 2 minutes or until soft. Add the cinnamon, garlic and ginger. Cook, stirring, for 2 minutes or until aromatic. Stir in the cumin for 1 minute or until aromatic.
• Step 3 Return lamb to dish. Stir. Add stock, tomato, harissa, molasses and honey. Bring to the boil. Cover. Bake, stirring halfway through cooking, for 1 hour 15 minutes or until lamb is tender. Stir in eggplant. Season. Bake for a further 20 minutes or until eggplant is tender. Top with yoghurt. Sprinkle with pomegranate, if using, and coriander.