Lamb Casserole with Eggplant & Potato

Lamb Casserole with Eggplant and Potato


Serves 4-6


  • 1 Jar NOGO Classic Pasta sauce
  • 1-2 cups water
  • 2 medium eggplant
  • 10 baby potatoes cut in half
  • Dried Chilli flakes to taste (1 tsp)
  • 1 massell stock cube (beef or chicken)
  • 750 g- 1kg chump chops (or cut of your choice)
  • Salt and pepper to taste


  • To start, warm a pan with a tablespoon of olive oil
  • Small batch fry the lamb chops until browned, when browned set aside

Whilst you are browning the  lamb:

  • Cut the eggplant into small square cubes (around 2cm each)
  • Halve the baby potatoes

Once the lamb is finished:

  • In the same pan (which you will have on low), add the potatoes, eggplant, salt and fry for 5 minutes or until the potatoes are slightly browned.
  • Add the Lamb, NOGO pasta Sauce, water and chilies, bring to temperature and turn down to a slow simmer. Cook until lamb is falling off the bone (up to 45 mins to 1+ hours).
  • Serve either as a casserole, with rice, polenta or mash potato & a side of buttery green beans.


Perfect to be made in advance or freeze for another day. Make a double batch for a lazy day, it’s way better than take-away!