Lamb and Aubergine Tagine

Serves 3


  • Olive oil
  • 1 tsp Cumin seeds
  • 1 tsp Coriander seeds
  • 3 cloves
  • 2 onions, finely chopped
  • 4 cloves garlic, peeled and finely chopped
  • 2cm piece of ginger, peeled and finely chopped
  • 2 tsp Ras el Hanout
  • 600g lamb shoulder, cubed
  • 500ml lamb stock
  • 1 tin chopped tomatoes
  • 1 aubergine, cubed
  • Flat leaf parsley


  • Fry the whole spices in oil until they start to crackle
  • Add the onions and fry until golden brown but not burnt
  • add the garlic and ginger for 1 min
  • add the Ras el Hanout, and fry for another minute
  • Add a splash of water, and mix to form a rough curry paste
  • Add the lamb, and fry until browned
  • Add the stock and tomatoes, and simmer for 2 hours
  • Meanwhile, sprinkle the aubergine with salt, and leave in a colander to remove excess water
  • After 2 hours, add the aubergine and simmer for another hour
  • Garnish with parsley, to serve