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Ingredients
- 1 large onion, finely chopped
- 1 tbsp butter
- 3 tbsp olive oil, plus extra for frying the eggplant
- 500g leg of lamb, trimmed of fat and cut into cubes
- salt and pepper
- 1/4 tsp ground cinnamon
- 1/2 tsp allspice
- half a nutmeg, grated
- 60g brown lentils, soaked in water for 2 hours
- 1 large or 2 small eggplants, cut into 3cm dice
- 2 tbsp each of chopped mint and parsley
Method
In a heavy-based pan, fry the onion in the butter and oil over a medium heat until soft and golden.
Add the lamb and continue to cook over a higher heat until brown all over. Season with salt and pepper, cinnamon, allspice and nutmeg.
Add the drained lentils and cover with water - you will need about 600ml. Turn the heat to low, partially cover with a lid and cook until the lamb is just tender - about 90 minutes. You may need to add a little water as you go.
Meanwhile, in a separate pan, fry the eggplant in a liberal amount of very hot olive oil. Drain on absorbent paper, add to the lamb koresh and cook for a further 20 minutes.
Serve over the rice and sprinkle with the mint and parsley. Yoghurt can be served on the side.
