Lamb and Aubergine Tajine

Name: Lamb and Aubergine Tajine
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 2 hard-boiled eggs, shelled and quartered; 5 cloves garlic, coarsely chopped; 4 onions, thinly sliced; ½ teaspoon curry powder or Ras Al Hanout; 25 g/1 oz coriander, chopped; ¼ teaspoon dried ginger; 1½ teaspoons cumin; 3 tablespoons olive oil; 1 teaspoon paprika; ¼ teaspoon saffron threads, dissolved in a spoonful of warm water; ½ to 1 teaspoon Harissa or other hot pepper seasoning, or to taste; 900 g/2 lb boneless shoulder of lamb or other stewing lamb, cut into bite-sized chunks; 350 ml/12 fl oz beef stock; Juice of 1 large or 2 small lemons; 25 g/1 oz toasted almonds (if salted, rub off the excess salt with paper towels); 1 large aubergine, sliced and salted; 50 to 100 ml/2 to 4 fl oz vegetable oil, olive oil or a mixture; Salt to taste

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hot and Spicy

By Marlena Spieler

Published 1985

About

The creamy richness of aubergine pairs with tender, spicy lamb in this Marrakesh-inspired dish. Crunchy almonds, hard-boiled eggs and pungent coriander add textural interest and accent the smooth flavour of the rich braise.

Serve with Couscous Fassi as part of a party feast, or accompany with crusty bread and several salads such as Salade Marocaine and Borani Esfanaj.

Ingredients

Africa
Morocco
Mediterranean
Spicy
Gluten-free

Ingredients

Method