Quick lamb tagine with pan fried aubergine

Quick lamb tagine with pan fried aubergine

Time of preparation: 45 Minutes
Time of cooking: 30 Minutes

Ingredients for lamb & aubergine:

Aubergine	2 small
Lamb neck fillet	300 grams
Garam Masala	1 tea spoon
Olive oil	6 table spoons
Fresh Coriander (chopped)	3 to 4 sprigs
Salt	To taste
Fresh Ground Black pepper	To taste

Steps for lamb & aubergine:

1. Cook the aubergines whole in the microwave (800W) for 7 minutes.

Ingredients for couscous:

Couscous	300 grams (1 mug)
Boiling water	2 mugs

Steps for couscous:

2. Put couscous and boiling water into a bowl and cover.

Ingredients:

Saffron	1 pinch
Ripe tomatoes (roughly chopped)	650 grams
Lemon (finely chopped)	1
Spring Onions	4
Fresh Red Chilli	½ or 1

Steps:

3. Cut the lamb into 8 pieces and flatten with fist, then toss with salt, pepper and the garam masala.
4. Put into the large frying pan with 1 tablespoon of oil, turning when golden.
5. Carefully transfer the aubergines to a board, then halve lengthways and add to the lamb pan, skin side down, pushing the lamb to the side.
6. Put the saffron into a mug half-filled with boiling water.
7. Add tomatoes, the preserved lemon, spring onions and chilli to the medium frying pan with 2 tablespoons of oil, the saffron and its soaking water.
8. Turn the heat up to high, bring to the boil, then season to taste.
9. Fluff up the couscous, then spoon over a large serving board or platter.
10. Flip the aubergine over to soak up the pan juices, then place on top of the couscous and pour over the tomatoes and any juices.

Ingredients for cumin crunch:

Shelled Pistachios	1 heaped table spoon
Sesame seeds	1 heaped table spoon
Cumin seeds	1 table spoon

Steps for cumin crunch:

11. Toast the cumin crunch mix in the medium frying pan until lightly golden, then pound in a pestle and mortar.
12. Lay over the lamb, then scatter with the cumin crunch and the coriander leaves and serve with plain yogurt.