Lamb, Pomegranate & Eggplant Tagine

89%

Servings

6

Prep

20 min

Cook

1 hr 30 min

Vote

Like 17

Ingredients

  • 2 kg ‏Lamb shoulder, deboned
  • 2 cups ‏Salt-reduced beef stock
  • 1 1/2 tbsp ‏Grapeseed oil
  • 2 ‏Red onions, cut into thin wedges
  • 1 ‏Cinnamon stick
  • 4 ‏Garlic cloves, chopped
  • 2 1/2 tsp ‏Ground cumin
  • 2 cm piece ‏Fresh ginger, peeled, chopped
  • 1/2 tsp ‏Ground cumin
  • 410 grams ‏Can tomatoes
  • 350 grams ‏Eggplant, diced
  • 1-2 tbsp ‏Pilpel Harissa, to taste
  • 1 tbsp ‏Pomegranate molasses
  • 1 tbsp ‏Honey
  • ‏Pomegranate seeds, to serve
  • ‏Greek yoghurt, to serve
  • ‏Baby coriander sprigs, to serve
  1. Start by preheating your oven to 350 F.
  2. In a tagine heat the oil and cook the lamb in batches, 5 minutes each.
  3. Once done, transfer the lamb in a plate and heat some more oil to it.
  4. Fry the onion, garlic, cumin, cinnamon and ginger. Stir for 2 minutes.
  5. Add the lamb again to the tagine and pour stock into it.
  6. Add the honey, harissa and molasses. Bring the mix to boil.
  7. Cover with lid and bake for 1 hour. Add the eggplants and season with salt and pepper.
  8. Bake for another 30 minutes.
  9. Top yoghurt and pomegranate, and coriander and serve hot.

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