• 1/2 Cup Olive Oil
  • 4 Cloves of Garlic
  • 1kg Organic Grass Fed Lamb diced
  • 2 Bay leaves
  • 6 Whole Cloves
  • 1 Large Red Onion
  • 1 Large Eggplant diced
  • 1 Large Zucchini diced
  • 1 Large Capsicum diced
  • 6 Tomatoes diced
  • 1 Tbsp of mixed Italian Herbs
  • Salt and Cayenne Pepper to taste
  • 200g Butter
  • 1 Handful of fresh Basil chopped


Heat a large saucepan and add oil, garlic, lamb, bay leaves and cloves. When lamb starts to brown, add onion, eggplant, zucchini, capsicum, tomatoes, Italian herbs, salt and cayenne pepper. Stir and cook for a further 5 minutes, then cover. Continue to stir every 5 minutes or so for 1/2 hour to 3/4 hour. Then add butter and fresh basil, mix through and serve. (Cloves and bay leaves can be removed before serving). Enjoy!

Mick Benaud

Author Mick Benaud

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