Preparation

• 1
  Preheat the oven to 190 degrees, 170 degrees fan oven.
• 2
  Prepare the vegetables. Peel and slice the onions, deseed and chop the peppers and cut the aubergines into bite sized pieces, not too small. Deseed the chilli, peel the garlic and finely chop both. .
• 3
  Trim any remaining fat from the meat and cut into bite sized pieces, not too small.
• 4
  Sieve the flour into a large bowl and season well with salt and black pepper. Toss the lamb pieces to coat them in flour.
• 5
  In a large frying pan, heat 1-2 tablespoons of olive oil and brown the lamb, cooking the pieces for a few minutes on each side. You may need to do this in 2 batches, adding a little more olive oil. Remove from the heat.
• 6
  Meanwhile, heat a tablespoon of olive oil in a large pan and gently saute the onions for 3 minutes. Add the peppers, garlic and chilli and saute for 2 minutes.
• 7
  Stir in the aubergine, Harissa paste, ras-el-hanout and tomato puree and cook gently, stirring, for a further 2-3 minutes.
• 8
  Add the browned lamb, chopped tomatoes and sugar. Use the lamb stock to deglaze the lamb pan and then stir that in too, bringing it to a simmer. Transfer everything into a large casserole dish, cover and bake for 2 hours.
• 9
  Meanwhile, grind the bread into breadcrumbs. Add a handful of chopped coriander leaves and another of mint leaves and grind to make a herbed crumb. Crumble the feta cheese and mix it in.
• 10
  Turn the oven up to 200 degrees, 180 degrees fan oven. Remove the lid and thickly sprinkle on the bread, herb and feta topping. Bake for 25-30 minutes, or until the meat is soft and falling apart and the topping is golden brown.