Lamb, Pomegranate & Eggplant Tagine
June 30, 2019
Categories: Comfort Food, Dinner, Soups and Stews, Lamb/Mutton, Vegetables, Eggplant, Onions, Middle Eastern, Easy/Beginner Cooking, Entertaining, Potluck, Winter, Oven Bake, Stove Top, No Eggs, Canned Tomatoes more
"From our Sunday newspaper The Sunday Times. Times are estimated."
- Serving Size: 1 (593.7 g)
- Calories 551.9
- Total Fat - 21.2 g
- Saturated Fat - 6.7 g
- Cholesterol - 213.3 mg
- Sodium - 813.1 mg
- Total Carbohydrate - 17.7 g
- Dietary Fiber - 4 g
- Sugars - 10.8 g
- Protein - 70.6 g
- Calcium - 98.2 mg
- Iron - 7.5 mg
- Vitamin C - 14.7 mg
- Thiamin - 0.5 mg
Step by Step Method
Preheat oven to 150C/130C fan forced.
Heat 1 tablespoon of the oil in a flameproof casserole dish over medium-high heat.
Season lamb and cook in 3 batches, for 5 minutes or until browned and transfer to a bowl.
Heat the remaining oil over medium-low heat and add the onion and cook, stirring, for 2 minutes or until soft and then add the cinnamon, garlic and ginger and cook, stirring, for 2 minutes or until aromatic and then stir in the cumin for 1 minute or until aromatic.
Return lamb to the pot and stir and then add stock, tomato, harissa, molasses and honey and bring to the boil, cover and bake, stirring halfway through cooking, for 1 hour 15 minutes or until lamb is tender and stir in eggplant and season and bake for a further 20 minutes or until eggplant is tender.
Top with yoghurt and sprinkle with pomegranate, if using, and coriander.
Tips & Variations
No special items needed.