At least 5 or 6 hours before serving: cut the lamb into 5 cm/2 in cubes and put into a bowl. Deseed the chillies, cut the flesh into thin strips and scatter them over the lamb. Peel and thinly slice the onions. Peel the garlic and cut into paper-thin slices. Peel the ginger and cut it into julienne strips. Sprinkle all these over, together with the oregano, rosemary leaves and crumbled bay leaf. Grind about 1 teaspoon of black pepper over all. Pour over the olive oil and turn to coat and mix. Cover the bowl with cling film and leave to marinate at room temperature for 3 hours.
Holding point - you can prepare the dish to this point and refrigerate it for up to 24 hours but, if you do, remember to bring it to room temperature at least 2 hours before cooking because the olive oil will set in the refrigerator and not work as an effective marinade.
When ready to cook:
Peel and cut the potatoes into 2.5 cm/1 in cubes. Cut the aubergines into cubes the same size. Stir the potato and aubergine cubes into the meat, together with the chopped tomatoes with their liquid. Season with salt. Transfer to a casserole into which all the ingredients will just fit and cover with the lid.
Remove from the oven and try a piece of the meat; it should be meltingly tender and moist. If necessary, cook a little longer and add more salt if you think it needs it.
Serve in bowls, scattered with whole coriander and parsley leaves.
© 1995 Alastair Little. All rights reserved.