Recipe

Lamb, eggplant and prune tagine

This lamb, eggplant and prune tagine is rich, unctuous and utterly delicious. Best served on a pile of fluffy couscous with preserved lemon.

  • 1 hr 45 mins cooking
  • Serves 6
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Ingredients

Lamb, eggplant and prune tagine
  • 2 medium (600g) eggplants
  • coarse cooking salt
  • 60 millilitre (1/4 cup) olive oil
  • 1 kilogram diced lamb
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • 2 clove garlic, crushed
  • 1 large (200g) onion, finely chopped
  • 2 3/4 cup (680ml) water
  • 2 strips lemon rind
  • 1 cinnamon stick
  • 3/4 cup cup (125g) seedless prunes, halved
  • 1/2 cup (80g) blanched almonds, toasted
  • 1 tablespoon honey
  • 2 tablespoon chopped fresh coriander leaves
  • 2 teaspoon sesame seeds, toasted

Method

Lamb, eggplant and prune tagine
  • 1
    Cut eggplants into 1cm slices, place in colander, sprinkle with salt; stand 30 minutes. Rinse slices under cold water, drain, cut into quarters.
  • 2
    Heat oil in pan, add lamb and ground spices, cook, stirring, until lamb is browned all over; remove from pan. Add garlic and onion to pan, cook, stirring, until onion is soft. Stir in water, rind and cinnamon stick.
  • 3
    Return lamb to pan, simmer, covered, about 1 hour or until lamb is just tender. Stir in prunes, nuts, honey, coriander and eggplants, simmer, covered, about 30 minutes or until eggplants are tender. Discard cinnamon stick and rind. Serve tagine sprinkled with seeds.

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