Lamb, Pomegranate & Eggplant Tagine
Recipe: #32834
June 30, 2019
Categories: Lamb/Mutton, Eggplant, Onions, Middle Eastern Potluck, Oven Bake, No Eggs, Canned Tomatoes, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
You'll Also Love
