I needed something that was easy to transport for a pre gig meal in a campervan this week so decided to adapt something I saw in my food magazine.. I have not actually eaten it yet but I had a little taste and its yummy! Photo to follow after I serve it up tomorrow!
1 tbsp olive oil
2 lamb leg steaks cut into chunks
2 onions – sliced
2 cloves of garlic – sliced
2 tsp – chilli flakes
1 aubergine cut into small chunks
1 tbsp cumin powder
4 cardamon pods 4
400 g Bulgar wheat ( you could also use rice or cous cous)
800 ml chicken stock
2 large handful’s Kale washed and chopped
1 magi seasoning cube
1 tbsp chopped Flat leaf parsley
1 tbsp chopped Mint
a handful of pomegranate seeds
Crème freche to serve
Put the aubergine chunks in a bowl with salt and olive oil and coat thoroughly, then put in the oven 180 degrees for around 15 -20 minutes until soft.
While the aubergine is cooking heat 1 tbsp olive oil in a pan, season the lamb and add to the pan to brown all over.
Add the sliced onion and garlic and cook for 5 minutes until softened then stir in the cumin, seasoning cube and chilli flakes. Stir for a minute then add the bulgar wheat.
Pour the stock into the pan and bring to a simmer and cover. cook gently for about 10 – 15 mins until the stock has been absorbed. Stir through the kale for the last 5 minutes of cooking then add the roasted aubergine. Season with salt and pepper if needed.
Serve with freshly chopped mint and flat leaf parsley and a dollop of crème freche. You could even stuff in a pitta.