I went through many iterations of this recipe to get it right – much to the delight of my other half who has loved each attempt! Steaming the eggplant and zucchini has allowed me to increase the number of serves and stops the vegetables from getting mushed up in the Thermomix bowl. This stew can be served with quinoa, couscous or rissoni.
Serves 4-6
Ingredients
1 onion, peeled and quartered
2 cloves garlic, peeled
1 tsp ground coriander
2 tsp ground cinnamon
2 tsp ground cumin
2 tsp sweet paprika
15g olive oil
800g deboned lamb leg, diced into 3-4cm pieces
60g Thermomix vegetable stock concentrate
Salt and pepper, to season
3 carrots, cut into 2.5-3cm pieces
3 zucchini, cut into 1.5-2cm pieces
450g eggplant, quartered lengthwise and cut into 2-2.5cm pieces
Instructions
1.Put onion and garlic into the Thermomix bowl and chop with the measuring cup (MC) on for 10 seconds/Speed 6
2. Scrape down the sides of the bowl, add spices and oil and cook with the MC off for 6 minutes/Varoma/Speed 2
3. Add lamb, stock concentrate and 100g of water into the Thermomix bowl and cook for 45 minutes/100C/Reverse/Speed soft with the Thermomix basket sitting on top of the lid
4. Taste, season with salt and pepper, add carrots, stir to combine and close the lid
5. Put zucchini in a single layer in the Varoma tray and eggplant in the Varoma bowl, assemble and place on top of the Thermomix
6. Cook for 15 minutes/Varoma/Reverse/Speed soft
7. Tip the zucchini into the Varoma bowl and drain as much water from the eggplant and zucchini as possible
8. Combine eggplant and zucchini with the stew by carefully stirring in the vegetables one spoonful at a time
Tips and Hints
1. Since the eggplant and zucchini have been steamed, they’ll collect a lot of water that will then get released into the stew when you combine them together. Just stir together and the water will be incorporated into the sauce of the stew
