Aubergines are on offer in Tescos, hence the influx of recipes!
Tagine used to be the “in thing” about 5 years ago but they have never gone “out” in the his house! I love my Le Creuset, lime green one I got as a present. The only trouble this time was that I had to cook a larger amount.
My children really enjoy eating something a bit sweet yet savoury. Charlie would consume buckets of this if I let him.
Tagines are great to make ahead of time and freeze.
It’s a nice wintery warming meal, I hope you enjoy.
1 large red onion finely chopped
600g lamb steak
1 tablespoon cinnamon
1 tablespoon ras el hanout
1 tablespoon chopped garlic
1 teaspoon of fennel seeds
1 tablespoon miso paste
1 tablespoon cumin
4 tablespoons
pomegranate molasses
2 aubergines
1 can of coconut milk
2 tablespoons pomegranate seeds
Pinch of Salt
Roasted flaked almonds to serve
Add a good amount of oil to a large Le Creuset type dish and place on the hob with the garlic, onion and spices
Fry until the onions are cooked, then add the lamb – I cut this in to smallish pieces with scissors.
Cut the aubergine into cubes and add. Then bung in the pomegranate molasses, coconut milk, miso paste and pomegranate seeds.
Place in the oven for about 2 hours with the lid on – check to see if you have a thick sauce and the lamb is tender. If not keep checking every 10 mins.
Once cooked sprinkle with the roasted almonds serve with couscous, bulgar wheat, grains or rice with some green veg on the side
