This lamb casserole is fragrantly spiked with spices favoured in Middle Eastern cookery. Cumin, coriander and garlic weave magic in this tomato -and wine- rich casserole, that's perfect to serve with couscous, potatoes or even pasta.

Ingredients

• 1.75 kilogram leg of lamb
• 1-2 tablespoons oil
• 1 onion, peeled and chopped
• 1 clove garlic, peeled and crushed
• 1 green pepper, cored and diced
• 1 tablespoon oil
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 1 tablespoon flour
• 425 gram can tomatoes in juice
• 2 tablespoons tomato paste
• ¾ cup dry white wine
• ¾ cup chicken or lamb stock
• 1 tablespoon chopped fresh parsley
• 2 medium-sized aubergine
• 3-4 tablespoons oil
• 1 cup natural, unsweetened yoghurt
• 1 tablespoon chopped fresh mint

Method

1. Preheat the oven to 180 degrees Celsius.
2. .Cut the lamb into 4-5 cubes, discarding any fat. Heat the first measure of oil, quickly brown the lamb pieces, drain and transfer them to a casserole dish
3. Cook the onion, garlic and pepper in the second measure of oil until soft but not brown. Stir in the cumin, coriander and flour and cook until frothy. Add the tomatoes and juice, tomato paste, wine, stock and parsley. Pour over browned lamb and cover.
4. Cook in the preheated oven for 60 minutes. Cut aubergine into finger-sized chunks, brown in a little oil and a to the casserole and cook for a further 40 minutes. remove from the oven and allow to stand for 15 minutes.
5. Combine the yoghurt and mint, swirl a little on the casserole and serve the remainder separately.