Easy Lamb and Aubergine Tagine

5 from 1 vote

Easy Lamb and Aubergine Tagine

This super simple Lamb and Aubergine Tagine is perfect for busy days: it only requires a quick prep and then the oven does all the hard work - resulting in meltingly tender lamb and a delicious stew packed with wonderful Moroccan flavours.

Course Main Course, Tagine

Cuisine Middle Eastern, Moroccan, North African

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings people

Calories 444kcal

Author Eb Gargano

Ingredients

Lamb Stew:

1 red onion diced
1 tablespoon olive oil
2 aubergines cut into 1cm / ½inch cubes (ish!)
4 cloves garlic grated or crushed
2 cm fresh ginger grated
1 teaspoon coriander seeds ground in a pestle and mortar (or buy ready ground)
1 teaspoon cumin seeds ground in a pestle and mortar (or buy ready ground)
1 teaspoon cinnamon
600 g diced lamb leg
400 g tin tomatoes
200 ml lamb stock from a stock cube is fine, I used Oxo
4 teaspoons harissa paste (or to taste - take care, some brands can be fiery!)
1 tablespoon honey
Salt and pepper to taste
400 g tin chickpeas
2 tablespoons coriander leaves finely chopped (plus a few extra leaves for garnish)

Metric - US Customary

Instructions

Preheat your oven to 180C / 160C fan / gas mark 4 / 350F.
Place the diced red onion in a large, hobproof, ovenproof dish (or a saucepan and transfer into an ovenproof dish later) with the olive oil. Cook on a low heat with the lid on for about 5 minutes until the onions have softened, stirring occasionally.
Add the cubed aubergine and turn up the heat. Cook until the aubergine and onions are golden brown – about 5 minutes. Stir frequently to stop the aubergines from sticking to the base of the pan.
Turn the heat down again and add the garlic, ginger, ground coriander, cumin and cinnamon. Fry for 1 more minute.
Add the diced lamb and turn to coat in the spices.
Add the tin of tomatoes, lamb stock, harissa and honey to the casserole dish and bring the tagine to the boil.
Put the lid on your ovenproof dish (or tip into an ovenproof dish, if using a saucepan, then cover with the lid) and transfer to your preheated oven. Cook for 1 hour.
After 1 hour, remove the tagine from the oven and stir in the can of drained chickpeas. Put the lid back on and put the tagine back into the oven for a further 15 minutes.
When the tagine is ready, stir in most of the coriander, then sprinkle over a few leaves for garnish. Serve the lamb curry straight from the casserole dish with jewelled couscous, plain couscous or rice.

Notes

Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition