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Lamb, pomegranate & eggplant tagine
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Prep Time:
20 minutes
Cook Time:
95 minutes
Total Time:
115 minutes
Indulgent lamb dish with sweet honey and tangy pomegranate in a flavorful one-pot meal.
Ingredients:
  • 1 cinnamon stick
  • 27.60 gm grapeseed oil
  • 2kg lamb shoulder, deboned, cut into 4cm pieces, excess fat trimmed
  • 2 red onions, cut into thin wedges
  • 4 garlic cloves, chopped
  • 2cm piece fresh ginger, peeled, chopped
  • 6.25 gm ground cumin
  • 500ml (2 cups) beef stock
  • 410g can chopped tomatoes
  • 1-40.00 ml Pilpel Harissa, to taste
  • 20.00 ml pomegranate molasses
  • 28.60 gm honey
  • 350g eggplant, cut into 4cm pieces
  • Greek yoghurt, to serve
  • Pomegranate seeds, to serve (optional)
  • Baby coriander sprigs, to serve
Instructions:
  • Preheat the oven to 150C/130C fan forced. Heat 1 tablespoon of oil in a flameproof casserole dish over medium-high heat. Season the lamb and brown in 3 batches for about 5 minutes each. Transfer the lamb to a bowl.
  • In a skillet, warm up the rest of the oil over medium-low heat. Add the onion and cook, stirring, until soft for about 2 minutes. Introduce the cinnamon, garlic, and ginger, stirring for another 2 minutes until aromatic. Lastly, sprinkle in the cumin and stir for 1 minute until fragrant.
  • Add the lamb back to the dish and stir. Pour in the stock, add tomato, harissa, molasses, and honey. Bring everything to a boil, then cover and bake for 1 hour and 15 minutes until the lamb is tender. Stir in the eggplant, season with salt and pepper, and continue baking for another 20 minutes until the eggplant is tender. Serve topped with yogurt and a sprinkle of pomegranate seeds and coriander, if desired.

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