Recipe: Couscous with ground lamb and eggplant stew

If I’m not following the recipes of my mother or Casa Veneracion, my cooking is basically just winging it. Unlike my husband who likes to involve complicated Japanese methods, my home-cooked meals are simple, easy and fast. And usually delicious, if not healthy all the time. With the help of the internet, winging your cooking is easier these days.

So that’s what I did with this recipe. I accidentally bought minced lamb instead of beef, which I was planning to cook as burrito filling. We’re in the middle of the corona crisis in the Netherlands so I wanted to stretch the items in my fridge and avoid the supermarket as much as I could. And freeze some food in case of a lock down.

But lamb, what I’m I going to do with lamb? In my whole adult life, I’ve only cooked lamb once, grilled. So I went searching online but there weren’t many recipes that calls for ground lamb. And I only have 250 grams.

Luckily I also have eggplants, which I bought several days ago and must be cooked soon. And leftover tomato paste and some cherry tomatoes.

Minced lamb stew with eggplants? Maybe. North African flavours? Sure I have ras el hanout and harissa.

The recipe I found is vegetarian and have no North African flavours. So I improvised and might have come up with something unique, and delicious. So delicious that I wasn’t able to stretch it to two meals.

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