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Easy Lamb and Aubergine Tagine
This super simple Lamb and Aubergine Tagine is perfect for busy days: it only requires a quick prep and then the oven does all the hard work - resulting in meltingly tender lamb and a delicious stew packed with wonderful Moroccan flavours.
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings: 4 people
Calories: 444 kcal
Course:
Main Course
Cuisine:
Middle Eastern , Moroccan , North African
Ingredients
Lamb Stew:
- 1 red onion diced
- 1 tablespoon olive oil
- 2 aubergines cut into 1cm / ½inch cubes (ish!)
- 4 cloves garlic grated or crushed
- 2 cm fresh ginger grated
- 1 teaspoon coriander seeds ground in a pestle and mortar (or buy ready ground)
- 1 teaspoon cumin seeds ground in a pestle and mortar (or buy ready ground)
- 1 teaspoon cinnamon
- 600 g diced lamb leg
- 400 g tin tomatoes
- 200 ml lamb stock from a stock cube is fine, I used Oxo
- 4 teaspoons harissa paste (or to taste - take care, some brands can be fiery!)
- 1 tablespoon honey
- salt and pepper to taste
- 400 g tin chickpeas
- 2 tablespoons Coriander leaves finely chopped (plus a few extra leaves for garnish)
Instructions
- Preheat your oven to 180C / 160C fan / gas mark 4 / 350F.
- Place the diced red onion in a large, hobproof, ovenproof dish (or a saucepan and transfer into an ovenproof dish later) with the olive oil. Cook on a low heat with the lid on for about 5 minutes until the onions have softened, stirring occasionally.
- Add the cubed aubergine and turn up the heat. Cook until the aubergine and onions are golden brown – about 5 minutes. Stir frequently to stop the aubergines from sticking to the base of the pan.
- Turn the heat down again and add the garlic, ginger, ground coriander, cumin and cinnamon. Fry for 1 more minute.
- Add the diced lamb and turn to coat in the spices.
- Add the tin of tomatoes, lamb stock, harissa and honey to the casserole dish and bring the tagine to the boil.
- Put the lid on your ovenproof dish (or tip into an ovenproof dish, if using a saucepan, then cover with the lid) and transfer to your preheated oven. Cook for 1 hour.
- After 1 hour, remove the tagine from the oven and stir in the can of drained chickpeas. Put the lid back on and put the tagine back into the oven for a further 15 minutes.
- When the tagine is ready, stir in most of the coriander, then sprinkle over a few leaves for garnish. Serve the lamb curry straight from the casserole dish with jewelled couscous, plain couscous or rice.
Cup of Yum
Notes
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Calories
444kcal
(22%)
Carbohydrates
42g
(14%)
Protein
40g
(80%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Cholesterol
98mg
(33%)
Sodium
665mg
(28%)
Potassium
1420mg
(41%)
Fiber
14g
(56%)
Sugar
17g
(34%)
Vitamin A
286IU
(6%)
Vitamin C
24mg
(27%)
Calcium
139mg
(14%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 444
% Daily Value*
| Calories | 444kcal | 22% |
| Carbohydrates | 42g | 14% |
| Protein | 40g | 80% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 98mg | 33% |
| Sodium | 665mg | 28% |
| Potassium | 1420mg | 30% |
| Fiber | 14g | 56% |
| Sugar | 17g | 34% |
| Vitamin A | 286IU | 6% |
| Vitamin C | 24mg | 27% |
| Calcium | 139mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.