quick lamb tagine with pan fried aubergine & cumin crunch

Ingredients

For the lamb & aubergine

2 small aubergines

300 g quality lamb neck fillet

1 heaped teaspoon garam masala

olive oil

a few sprigs of fresh coriander

For the couscous

1 mug (300g) couscous

For the cumin crunch

1 heaped tablespoon shelled pistachios

1 heaped tablespoon sesame seeds

1 tablespoon cumin seeds

For the veg

1 good pinch of saffron

650 g ripe mixed-colour tomatoes

1 preserved lemon

4 spring onions

½ –1 fresh red chilli

To serve

4 tablespoons fat-free natural yoghurt

Method

Ingredients out • Kettle boiled • Large frying pan, high heat • Medium frying pan, medium heat

START COOKING
Cook the aubergines whole in the microwave (800W) for 7 minutes • Put 1 mug of couscous and 2 mugs of boiling water into a bowl and cover • Cut the lamb into 8 pieces and flatten with your fist, then toss with salt, pepper and the garam masala • Put into the large frying pan with 1 tablespoon of oil, turning when golden • Toast the cumin crunch mix in the medium frying pan until lightly golden, then pound in a pestle and mortar • Return the empty pan to a low heat

Carefully transfer the aubergines to a board, then halve lengthways and add to the lamb pan, skin side down, pushing the lamb to the side • Put the saffron into a mug half-filled with boiling water • Roughly chop the tomatoes, finely chop the preserved lemon, trim and slice the spring onions and chilli, then add it all to the medium frying pan with 2 tablespoons of oil, the saffron and its soaking water • Turn the heat up to high, bring to the boil, then season to taste

Fluff up the couscous, then spoon over a large serving board or platter • Flip the aubergine over to soak up the pan juices, then place on top of the couscous and pour over the tomatoes and any juices • Lay over the lamb, then scatter with the cumin crunch and the coriander leaves • Serve with the yoghurt