3 tbsp olive oil
1 kg (2.4lb) New Zealand Lamb leg, cut into 2cm pieces
2 aubergines cut into 5cm cubes
2 onions, sliced
2 celery sticks, chopped
2 cm of ginger root, finely chopped or grated
1 heaped tsp both cumin and coriander
1 tsp cinnamon and ground ginger
3 garlic cloves, chopped
2 x 400g tins chopped tomatoes
1 litre meat stock
2 tbsp pistachios, roughly chopped (optional)
2 tbsp pomegranate seeds (optional)
Handful mint leaves, roughly chopped
Cous cous to serve
1. Heat 1tbsp of oil in a large heavy based casserole and brown the meat well, separate the meat and do this in batches. Meanwhile in another pan sweat the onions and celery in the remaining oil and cook until softened and lightly golden. Add the ginger, spices and garlic and cook for a couple of minutes.
2. Transfer all to a large tagine, add the tomatoes and cook until thick and pulpy. Pour in the stock and bring to the boil. Turn to a very gentle simmer and cook for 1 hour.
3. Brown the aubergines in the remaining oil, season well and add to the casserole. Continue cooking gently for another hour or so until all is meltingly tender.
4. Scatter with chopped mint, nuts and some pomegranate seeds and serve with cous cous.
- If you don’t have a tagine, this can be replaced with a casserole dish.