Lamb, Pomegranate and Eggplant Tagine

95%

Servings

8-10

Prep

20 min

Cook

2 hr 30 min

Vote

Like 18

Ingredients

  • 1 1/2 tbs ‏Grapeseed oil
  • 2 kg ‏Lamb shoulder, deboned, cut into 4 cm pieces, excess fat trimmed
  • 2 ‏Red onions, cut into thin wedges
  • 1 ‏Cinnamon stick
  • 4 ‏Garlic cloves, chopped
  • 2 cm piece ‏Fresh ginger, peeled, chopped
  • 2 1/2 tsp ‏Ground cumin
  • 500 ml (2 cups) ‏Salt-reduced beef stock
  • 410 grams ‏Can Ardmona Rich & Thick Tomatoes
  • 1-2 tbs ‏Pilpel Harissa, to taste
  • 1tbsp ‏Pomegranate molasses
  • 1 tbsp ‏Honey
  • 350 grams ‏Eggplant, cut into 4 cm pieces
  • ‏Greek yoghurt, to serve
  • ‏Pomegranate seeds, to serve (optional)
  • ‏Baby coriander sprigs, to serve
  1. Preheat oven to 150°C/130°C fan forced. Heat 1 tbs of the oil in a flameproof casserole dish over medium-high heat.
  2. Season lamb and cook in 3 batches, for 5 minutes or until browned. Transfer to a bowl.
  3. Heat the remaining oil over medium-low heat. Add the onion. Cook, stirring, for 2 minutes or until soft.
  4. Add the cinnamon, garlic and ginger. Cook, stirring, for 2 minutes or until aromatic. Stir in the cumin for 1 minute or until aromatic.
  5. Return lamb to dish. Stir.
  6. Add stock, tomato, harissa, molasses and honey. Bring to the boil. Cover.
  7. Bake, stirring halfway through cooking, for 1 hour 15 minutes or until lamb is tender. Stir in eggplant. Season.
  8. Bake for a further 20 minutes or until eggplant is tender.
  9. Top with yoghurt. Sprinkle with pomegranate, if using, and coriander.

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