- 500 grams lamb (shoulder, boneless)
- ½ teaspoon ground paprika (sweet)
- ½ teaspoon Cumin
- freshly ground peppers
- 1 yellow onion
- 1 Eggplant
- 2 tablespoons clarified butter
- 2 tablespoons olive oil
- 250 grams chickpeas (canned)
- 500 milliliters Chicken broth
- 80 grams Olives
- 2 tablespoons parsley
- 2 tablespoons Coriander
Cut lamb into bite-sized pieces. Season with paprika, cumin powder, pepper and 1 teaspoon of salt. Refrigerate, covered, for 2 hours. Peel onion and cut into thin rings. Rinse eggplant and cut into bite-sized cubes.
Heat butter and oil in a tagine or a large pan. Brown meat on all sides on high heat. Add eggplant and onion and saute briefly. Reduce heat. Add chickpeas and broth, cover and simmer for about 45 minutes. Add herbs and olives 5 minutes before the end of cooking. Season to taste. Serve.