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: