Moroccan lamb and aubergine tajine

Layer upon layer of flavour and spices.
recipe lamb

Recipe from: 13 August 2013
Preparation time: 20 min
Cooking time: 55 min


  • 2
    chopped fresh coriander
  • Salt and freshly ground black pepper
  • 1/2
    freshly chopped chilli
  • 2
    Moroccan rub spice mix
  • 1
    small onion - finely chopped
  • 2
    garlic cloves - crushed
  • 600
    beef or lamb mince
  • Tomato date sauce:
  • olive oil
  • 1
    onion - finely chopped
  • 4
    garlic cloves - crushed
  • 2
    chopped tomatoes
  • 2
    Moroccan rub spice mix
  • 4
    fresh dates - chopped
  • dried chilli, to taste
  • 4
    long aubergines - thinly sliced
  • 2
    chopped fresh parsley
  • To serve:
  • Couscous
  • Minted yoghurt or tzatziki
  • Toasted pine nuts
Servings: Change Serving


Make the keftas by mixing all the ingredients together and shaping them into sausages.

Heat a little oil in a pan and brown them on all sides (they don’t need to be cooked through) and set aside.

For the sauce, heat a little olive oil and sauté the onions and garlic until soft. Add the tomatoes, spices, dates and chilli and simmer gently.

Sprinkle the aubergine slices with salt and olive oil and place under a hot grill until golden brown and soft.

Wrap each kefta in the aubergine slices and place the parcels into the sauce. Simmer, covered for 15 minutes.

Sprinkle with chopped parsley and serve with couscous, minted yoghurt, pomegranate rubies and toasted pine nuts.

TIP: To make your own Moroccan spice blend, mix 1/2t each of ground cinnamon, cumin, fennel, nutmeg and paprika and store in a sealed jar.

Recipe reprinted with permission of TheKateTin. To see more recipes, click here.


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Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.

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