Lamb and Aubergine Tajine

Preparation info
  • Serves


    • Difficulty


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.