Spiced Mutton & Aubergine Stew Recipe | Abel & Cole

Spiced Mutton & Aubergine Stew

Cooking time
Serves4 people
Spiced Mutton & Aubergine Stew

A rich, aromatic stew of creamy aubergine and meltingly tender organic mutton simmered low and slow in a mildly spiced tomato broth brimming with nutty chickpeas, sweet dates and soft onions. Served spooned over warm bulgar wheat with a handful of fresh parsley.


  • 2 tbsp olive oil
  • 400g diced mutton
  • Sea salt
  • Freshly ground pepper
  • 2 onions
  • 2 aubergines
  • 2 garlic cloves
  • 50g dried dates
  • 400g tin of chickpeas
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 cinnamon stick
  • 330ml cherry tomato passata
  • 1 chicken stock cube
  • 900ml boiling water
  • 300g bulgar wheat
  • A handful of flat leaf parsley
  • 1 lemon

Prep: 15 mins | Cook: 3 hrs 15 mins

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1. Warm 2 tbsp olive oil in a large pan on a high heat. When the pan is hot, add the mutton. Season with a good pinch of salt and pepper and fry for 5-6 mins, turning once or twice, till browned all over. When browned, scoop the mutton onto a plate and set aside.
2. While the mutton is frying, peel and thinly slice the onions. Trim the tops off the aubergines and chop them into bite-size pieces. Peel and thinly slice the garlic. Roughly chop the dates. Drain the chickpeas. Fill and boil your kettle.
3. Pop the pan back on a medium heat and add the onions, aubergines and garlic, along with 1 tsp each turmeric, ground cumin, and paprika and the cinnamon stick. Fry for 8-10 mins, stirring occasionally, till the veg soften a little.
4. Add the mutton back to the pan along with the dates. Pour in the cherry tomato passata and crumble in the stock cube. Tip in chickpeas and pour in 400m boiling water. Stir well and bring to the boil, then cover the pan with a lid and turn the heat down. Let the stew simmer 3 hrs, till the meat is very tender.
5. When the stew has about 20 mins left, filland boil your kettle. Tip the bulgar wheat into a heatproof bowl and pour in 500ml boiling water. Swirl with a fork, then cover the bowl with a plate and set aside to soak for 15-20 mins. The bulgar wheat will soak up the water and become tender. Meanwhile, roughly chop the parsley leaves.
6. Squeeze the juice from half the lemon into the stew and stir. Taste and add more salt or pepper if you think it needs it. Fluff the bulgar wheat with a fork and divide it between 4 plates. Top with the mutton and aubergine stew and serve it garnished with fresh parsley.
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