Ingredients
- 1 1/2 tablespoons oil (grapeseed oil)
- 2 kilogram lamb shoulder (deboned and cut into 4cm pieces and excess fat trimmed)
- 2 red onions, cut into thin wedges
- 1 cinnamon stick
- 4 garlic cloves, chopped
- Ginger root (2 cm piece fresh ginger, peeled and chopped)
- 2 1/2 teaspoons ground cumin
- 500 ml beef stock (2 cups)
- 410 grams crushed tomatoes (canned)
- 1 to2 tablespoons Harissa, to taste
- 1 tablespoons molasses (pomegranate molasses)
- 1 tablespoons honey
- 350 gram eggplant (cut into 4cm pieces)
- Greek yoghurt, to serve
- Pomegranate seeds, to serve (optional)
- Baby coriander sprigs, to serve
How to Make
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Step 1: Preheat oven to 150C/130C fan forced.
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Step 2: Heat 1 tablespoon of the oil in a flameproof casserole dish over medium-high heat.
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Step 3: Season lamb and cook in 3 batches, for 5 minutes or until browned and transfer to a bowl.
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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.
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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.
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Step 6: Top with yoghurt and sprinkle with pomegranate, if using, and coriander.
We hope you enjoy this recipe!
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