Lamb, Pomegranate & Eggplant Tagine

6
Servings
20m
Prep Time
95m
Cook Time
1h 55m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 6 servings
OK

Nutritional

  • 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 1

Preheat oven to 150C/130C fan forced.

Step 2

Heat 1 tablespoon of the oil in a flameproof casserole dish over medium-high heat.

Step 3

Season lamb and cook in 3 batches, for 5 minutes or until browned and transfer to a bowl.

Step 4

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.

Step 5

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.

Step 6

Top with yoghurt and sprinkle with pomegranate, if using, and coriander.

Tips & Variations


No special items needed.

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