You will need about 3 to 4 finger eggplants. Replace with zucchini if preferred. Diced lamb is available from major supermarkets.
Ingredients
Method
1.
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.
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