Of course you can have the recipe Horse
I use lamb neck fillet, you get two pieces in a pack, I have used three packs. Could use already cubed lamb in a pack (not sure what cut that would be) the neck is cheap though and always goes tender.
Lamb neck, cut into bitesize pieces
1 aubergine, cut into cubes
Two tins chopped toms
Can of chickpeas
Grating of fresh ginger - have left this out before and it still tastes good
1 fresh chilli
Couple cloves crushed garlic
Chicken stock cube (splash of hot water to melt it)
Ground coriander (two tablespoons)
Ground cumin (two tablespoons)
Oil
Put the lamb into a sandwich bag or bowl and mix the coriander and cumin in. I leave overnight, but any amount of time is ok.
Dry fry the lamb until brown on both sides.
Use same pan, put a tablespoon of oil in and fry the aubergine, chilli, garlic and ginger for a few mins. Add chopped toms and chickpeas and melted stock cube. Put the lamb in and bung in the oven on about 180 for a good couple of hours or until the lamb is tender.