Thermal Pot Lamb & Eggplant Stew Recipe

Serves: 4


600g Lamb shanks (with bone)

1 Large eggplant

1 Large onion

1 Tin diced tomatoes

4 Cloves garlic

½ Cup beef stock 

1 Birds eye chilli

2 Teaspoons paprika

 ½ Teaspoon allspice

1 Teaspoon salt

1 Teaspoon pepper

Rice to serve

Equipment: Thermal pot


Step 1: Prepare vegetables, by dicing garlic and chilli into small pieces. Chop eggplant and onion into large chunks.

Step 2: Place vegetables in the thermal cooker pot, pour in beef stock and top off with the tin of diced tomatoes. Place on stove and cook.

Step 3: Add spices to the mixture, and then place the lamb shanks (with bone) on top. Cook covered for 15 minutes, before placing the pot in the thermal shell to cook for 5 hours.

Step 4: An hour before serving, cook rice.

Step 5: Before re-heating thermal pot, remove lamb shanks, the meat should be falling off the bone. Cut the meat into bite-sized pieces, then replace in the pot and re-heat for 10 mins. Serve over rice.

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