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Lamb eggplant and chickpea tajine
with complements from Anthea’s Kitchen
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Ingredients
1 tbs olive oil
2 medium onions, chopped
1.5kg lean lamb leg, shoulder or rump,trimmed and cut into bite-size pieces
1 medium eggplant, cut into 2cm pieces
1 tsp ground cinnamon
1 tsp ground cumin
1/2 tsp grated ginger
2 cups beef stock
1 tsp saffron threads, crushed and soaked in 2 tbs of hot water
1 small cinnamon stick
1 tbs honey
1 cup pitted prunes, halved
1.5 cups cooked chickpeas
1 cup toasted whole almonds
2 tsp sesame seeds
Cous Cous to serve
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Method
- Season lamb with salt and pepper.
- . Heat oil in tajine over a moderate heat.
- Sauté onion. Add lamb to the tajine and cook until meat is brown.
- Add eggplant pieces and the spices.
- Add saffron to lamb with broth and cinnamon stick.
- Reduce heat, cover and simmer until
lamb is tender (about 1.5-2 hours).
- Stir in honey, prunes and chickpeas, simmer 10 more minutes. Turn off heat.
- Sprinkle tajine with almonds and sesame seeds.
- Prepare couscous as per directions on the packet. Serve with mint tea.
(Serves 6-8)
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| Links to previous Recipes |
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 The Oyster Plate - 18 Aug 2010 |
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Five minute Chocolate Self Saucing Pudding - 15 Jun 2010 |
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Tivoli's famous Seaharvest Bisque - 25 May 2010 |
