Moroccan lamb and aubergine tagine
Slow cooked lamb with aubergine, cinnamon and cumin in a rich tomato sauce. No fruit syrup needed for depth.
- Time2 hr
- LevelMedium
- Costabout £3.20 a head
- Oven160°C (140°C fan)
Ingredients
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Method
- 1
Heat the oven to 160°C (140°C fan).
- 2
Heat 1 tablespoon of oil in a casserole dish. Brown the lamb in two batches for 5 minutes each. Lift out.
10 min - 3
Add the rest of the oil and the onion and cook for 6 minutes. Stir in the garlic and spices for 1 minute.
6 min - 4
Return the lamb with the tomatoes, water and salt. Bring to a simmer, cover and cook in the oven for 1 hour 15 minutes.
75 min - 5
Stir in the aubergine, cover and cook for 30 minutes more, until the lamb falls apart.
30 min - 6
Finish with the lemon juice and coriander and serve.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.