Recipes

Quick lamb tagine with pan fried aubergine & cumin crunch

08, ENE, 2016

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

by ww.jamieoliver.com


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