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
 
 

Ingredients

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

Method

 
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.

 

Read more on: recipe  |  seasonal
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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