- 500 g free-range lamb mince
- 1 onion, chopped
- 4 T olive oil
- 2–3 cloves garlic, grated
- 400–500 g brinjals, diced
- 1 x 400 g can peeled and diced tomatoes
- 2 cups chicken stock
- sea salt and freshly ground black pepper, to taste
- 2–3 T Italian parsley, finely chopped, plus extra for sprinkling
- For the soft Parmesan-polenta:
- 6 cups water
- 1½ t salt
- 225 g polenta
- 100 g Parmesan, grated
- freshly ground black pepper, to taste
1. Stir-fry the mince in a 24 cm heavy-based pan until it changes colour. Remove the mince using a slotted spoon and set aside. Pour off the fat.
2. In the same pan, gently cook the onion in 2 T olive oil until soft but still pale. Stir in the garlic. Add the diced brinjal and 1–2 T more oil. Stir to coat, then cover and cook gently for 5 minutes until starting to soften. Stir in the tomatoes. Season and cook for a few minutes.
3. Pour in 1 cup stock and stir in the mince. Add a little seasoning and the chopped parsley. Cover and cook very gently, stirring in a little more stock occasionally, for 45 minutes or until the meat is very tender. Check the seasoning and sprinkle with parsley.
4. To make the polenta, bring the water to a boil in a large saucepan. Add the salt and slowly whisk in the polenta. Cook, whisking continually, until slightly thickened. Stir in the Parmesan and check the seasoning. Serve with the lamb.
Cook's note: Only some very basic prep is needed for this dish– including opening a can of tomatoes!
Photograph: Toby Murphy
Production: Brita Du Plessis
Food Assistant: Kate Ferreira