Lamb and Eggplant Tagine

12:11 am on 17 June 2008

Main Ingredients

Serves 6

  • 1kg boneless lamb shoulder, cut into big chunks
  • 2 eggplants cut into rough 3cm cubes
  • ½ cup olive oil
  • 1 onion, finely diced
  • 4 cloves garlic, chopped
  • 3 tablespoons freshly grated ginger
  • 1 ½ tablespoons ras el hanout spice mix
  • ¼ cup roughly chopped coriander plus extra for garnish
  • ¼ cup honey
  • ½ teaspoon saffron threads dissolved in half cup boiling water
  • 1 ½ cups beef stock
  • 1 cup pitted prunes
  • sea salt and freshly ground black pepper to taste
  • 2 tablespoons toasted sesame seeds

Method

Heat a large tagine or casserole dish. Add half the oil and brown the lamb, then the eggplant.

Remove the lamb and eggplant and set aside. Add the remaining oil to the tagine or casserole dish.

On a medium heat add the onion, garlic and ginger, stirring constantly for about 5 minutes.

Add ras el hanout and cook for about 1 minute to release the flavours.

Return the meat and eggplant to the pan and add the coriander, honey, saffron liquid and stock.

Half cover the pan with a lid and bring to the boil, then turn down and simmer for about an hour, stirring only occasionally, so the meat and eggplant doesn’t stick to the bottom.

Add the prunes and cook for a further 45 minutes until lamb is tender and the liquid has visibly reduced.

This method can also be done in the oven at 180°C.

Adjust the seasoning.

To serve sprinkle with chopped coriander and toasted sesame seeds.

Serve with salad and pita crisps.

Raymond Chan’s wine suggestion

  • Matariki 'Aspire' Syrah 2005
  • Yalumba Barossa Valley Shiraz/Viognier 2005
  • Craggy Range 'Block 14' Syrah 2006

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