You will need about 3 to 4 finger eggplants. Replace with zucchini if preferred. Diced lamb is available from major supermarkets.
1 tblsp olive oil
750g diced lamb
1 1⁄2 tblsps harissa middle eastern blend
2 tblsps tomato paste
1 1⁄2 cups chicken stock
3⁄4 cup apricot nectar
350g finger eggplants, trimmed, cut diagonally into 1cm slices
120g baby spinach leaves Tzatziki and toasted Turkish bread, to serve
Heat oil in a stockpot over a high heat. Add lamb in two batches. Cook, stirring for about 3 to 4 minutes, or until browned.
2 Return all lamb to the pot with spice blend and paste. Cook, stirring, for 1 minute. Stir in stock and nectar. Bring to boil. Cover with lid. Gently boil for 15 minutes.
3 Add eggplant. Gently boil, covered, for a further 5 minutes, or until tender, being careful not to overcook eggplant or it will fall apart. Stir in spinach until wilted.
4 Serve with tzatziki and toasted Turkish bread.