Quick lamb tagine with pan fried aubergine & cumin crunch

lamb tagine

Serves 4

  • 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

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

Nutritional Information

Quick lamb tagine with pan fried aubergine & cumin crunch

With tomatoes, saffron, pistachios and chilli

More Quick fixes recipes >
0 foodies cooked this
You can knock up a killer lamb tagine in no time – this one's perfect with loads of fluffy couscous
Serves 4
15m
Super easy
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

Nutritional Information Amount per serving:
  • Calories 523 26%
  • Carbs 46.2g 20%
  • Sugar 10.1g 11%
  • Fat 22.2g 32%
  • Saturates 6.6g 33%
  • Protein 25g 56%
Of an adult woman's guideline daily amount

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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