Slow Cooker Lamb with Aubergine and Oregano

Method

Make it happen

1. 01

   Use thawed meat. Heat oil and brown the meat in batches for 5–6 minutes, then place it in the slow cooker.

2. 02

   Soften the onion in the same pan for 3 minutes; add garlic for 30 seconds, then transfer to the cooker.

3. 03

   Add aubergine, tomatoes and oregano; use 150 ml stock.

4. 04

   Add the stock, cover and cook on LOW for 8 hours or HIGH for 5 hours, until the lamb is tender and cooked through.

5. 05

   Stir gently before serving so the tender aubergine blends into the sauce.

6. 06

   Taste, season and serve hot.