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Quick lamb tagine with pan fried aubergine & cumin crunch

Nutritional Information (amount per serving)

Calories
523kcal
Carbs
46.2g
Sugar
10.1g
Fat
22.2g
Saturates
6.6g
Protein
25g

Serves 4   Approx time: 15   Difficulty: super easy

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

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