Meat Stew with Potatoes or Aubergine

Cut the meat into 2 cm cubes. Wash the cubes of meat and pat dry with paper towels.

Place the meat in a pot so that it makes one layer on the bottom.

Place the peeled whole onions on top of the meat.

Cut the tomato in half and place, cut side down, on top of the onions.

Sprinkle over the salt and peppercorns.

Place an upturned plate or lid from a smaller pot directly on top of the meat and vegetables and then put the lid on the pot.

Cook slowly over a low to medium heat until the meat is very tender. Lamb will be faster than beef but allow 1.5 to 2 hours for it to cook properly.

The meal will cook with its own juices so no water is added except at the end if it is too dry. You need about 1 to 2 cm of liquid at the bottom of the pot.

Meanwhile prepare the potatoes or aubergines.

Peel and cut the potatoes into 1.5 cm cubes and place on a baking tray lined with parchment. Drizzle over some olive oil, rub with your hands so there is a thin layer of oil and bake in the oven at 180 C for 30 minutes or until they are crispy and golden.   

If you are using aubergine, cut off the stalk and peel leaving stripes of skin. Cut into 2 cm cubes. Coat with a thin layer of olive oil and bake in the oven at 180 C for 30 minutes until softened and roasted.

Turn the vegetables half way through cooking.

Once the meat is cooked, carefully remove the plate and add the cooked potatoes or aubergine, put the lid back on and let the meal simmer gently for 5 more minutes.

Serve with pilav.