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Type of cooking:
Preparation time: 60 minutes
Cooking time: 350 minutes
Ingredients (serves 4):Method: Preheat the oven to 140°C (Gas Mark 4).
Peel and chop most of the shallots and both carrots into small pieces.
Peel and cut the garlic cloves in half and remove the green core, which is inedible.
Fry the shoulder of lamb for 5 minutes in a mixture of hot butter and grape seed oil, remove from the pan and then fry the shallots.
Add the carrots, cover and cook for 5 minutes over a high heat.
Put the lamb back in the pan, season and add the herbs and garlic.
Cover with foil and cook for 4 and a half hours in the oven.
Prepare tomato purée:
Peel and dice remaining shallots and cook for 5 minutes over a low heat in olive oil.
Plunge tomatoes in boiling water and peel, cut into quarters and add to the shallots with the sugar, thyme and a little salt.
Cover with greaseproof paper and simmer for 20 minutes over a high heat.
Wash the aubergines, remove the seeds and ends and cut into six slices.
Brown for 2 minutes on each side in hot olive oil.
Season the aubergines, place side-by-side in a large oven dish and cook for a further 10 minutes at 180°C (Gas Mark 6).
Absorb excess olive oil with kitchen roll and keep the aubergines warm.
Chop the shoulder of lamb into pieces.
Put the fat into the pan, add the stock and mix well with a spatula, boil and cook until you have around 200ml of liquid left.
Add the tomato purée and heat gently for 5 minutes.
Sieve the sauce using a large sieve.
Arrange the pieces of lamb on top of the aubergines'aubergines and heat for 15 minutes at 220°C (Gas Mark 7-8).
Place three sliced of aubergine and lamb on each plate, top with sauce and sprinkle with chopped parsley. Serve immediately.