Lamb Tagine with Aubergine

This is a wonderful lamb tagine with aubergine. You can guess by the amount of dishes how much I love my tagine! So….who wouldn’t like this dish? It’s full of flavours, and it was a good friend of mine from Tunisia who first made it for me. You can also cook this dish in slow cooker if you wish or even in a casserole dish. I did find when you add concentrated home-made sun-dried tomato it really transforms this dish and steps it up another level. Also, you can skip the aubergines if you don’t like them. Perhaps add potato if you prefer, however, I think aubergine goes really well with this dish.

We will be doing some marinading of the meat, so remember to prepare this dish the day before for best results.

I prefer to cook all my tagine in an earth pot, but this time I have used a glazed tagine. You can use it on the hob with a heat diffuser or it’s also suitable for the oven. In the Mediterranean they always use a clay tagine as they believe this makes the meat extra tender.

I didn’t really know the difference between a glazed tagine and the unglazed earth ones, until I tried, so I learned the hardest way. With the glazed tagine you have to always use a diffuser to put on top of a gas hob and never transfer it from being hot to cold water as it will be pretty much guaranteed to crack. As for the clay or earthen one, you will need to soak it in water for at least 30 min.The reason for this is so that it will not give a smoky flavour and also it will hold the heat better, so I was told.

So let’s get on and create this tasty dish:

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Lamb Tagine with Aubergine

Votes: 1
Rating: 5
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Course

Main Course

Cuisine

Tagine Dishes

Prep Time

35 minutes

Cook Time

2 hours

Servings

Person

Ingredients

Ingridients for the Tajine:

• 2 Lrg Neck of lamb cut into chunks
• 1 medium White Onion sliced thinly
• 2 lrg Aubergine
• 1/4 Preserved Lemon thinly sliced
• 1 tbsp Tomato Puree
• 2 tbsp Sun dried tomato puree Home made is best
• 1 tsp Black pepper
• 0.5 cup Green Pitted Olives
• 1 tsp Coarse cumin
• 1 Tbsp fresh coriander/mint Finely chopped
• 1 tbsp Grated Ginger
• 3 cloves Garlic grated
• 1 tsp Sweet Paprika
• 0.5 cup Hot water (you can use chicken or veg stock)

For the marinade:

• 1 tsp Tumeric Powder
• 2 Tbsp Extra virgin olive oil
• 1 tbsp Lemon Juice

Course Main Course Cuisine Tagine Dishes Prep Time 35 minutes Cook Time 2 hours Servings Person Ingredients Ingridients for the Tajine: 2 Lrg Neck of lamb cut into chunks 1 medium White Onion sliced thinly 2 lrg Aubergine 1/4 Preserved Lemon thinly sliced 1 tbsp Tomato Puree 2 tbsp Sun dried tomato puree Home made is best 1 tsp Black pepper 0.5 cup Green Pitted Olives 1 tsp Coarse cumin 1 Tbsp fresh coriander/mint Finely chopped 1 tbsp Grated Ginger 3 cloves Garlic grated 1 tsp Sweet Paprika 0.5 cup Hot water (you can use chicken or veg stock) For the marinade: 1 tsp Tumeric Powder 2 Tbsp Extra virgin olive oil 1 tbsp Lemon Juice

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

For the marinade:

1. In a large bag, put the lamb, lemon juice and and turmeric and mix well. Put in the fridge overnight or for at least 4 hrs.
2. In the mean time, wrap the aubergine in foil and put in a preheated oven gas mark 5/190c for 45 min. Then peel it and keep for the next day.

   

To cook the dish:

1. The next day get the tagine ready on the stove, and also have a frying pan ready,
2. In the pan, on a high heat, seal the marinaded lamb, (if there is any juice remaining in the bag, pour into the tagine dish for later)

   
3. Keep cooking the lamb in the pan until there is no more juice, this way the meat the will brown and be properly sealed. Now add the sealed meat into the tagine with the juice that you saved.
4. Add all the spices,to the sealed lamb, the ginger, garlic, tomato pure, sun dried tomatoes, and let it simmer for 45 mins or until the lamb is tender.

   
5. Now add water or the stock with the olives and cook for one hour. On the last 15 mins add the cooked aubergine, and simmer for a further 25mins.

   

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