Lamb Tagine with Eggplant and Almonds

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Lamb Tagine with Eggplant and Almonds
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 35 min.
Ready in

Ingredients

for
4
Ingredients
800 grams lamb (eg, shoulder)
2 Eggplant
salt
2 red onions
2 tablespoons olive oil
1 teaspoon freshly grated ginger
½ teaspoon ground Turmeric
½ teaspoon ground Cumin
1 pinch cinnamon
200 milliliters Beef broth
250 grams chopped tomatoes (canned)
150 grams Prune
75 grams almonds (blanched)
lemon juice
freshly ground peppers
How healthy are the main ingredients?
Eggplantsaltonionolive oilgingerTurmeric

Preparation steps

1.

Rinse meat, pat dry and thinly slice. Rinse the eggplant, cut into slices, place in a bowl of salted water and let stand 10 minutes. Drain and squeeze dry. Peel and halve the onions and cut into strips. Heat the oil in a tagine or Dutch oven and saute the meat until browned. Add the onions, ginger, turmeric, cumin and cinnamon to the pot, stirring to coat, and pour in the broth.

2.

Add tomatoes, season with salt and bring to a boil. Reduce to a gentle simmer, cover and cook 45 minutes, adding more broth if necessary. Add eggplant and prunes, cover and simmer until lamb is tender, about 15 minutes more. Toast almonds in a dry skillet over low heat until fragrant and add to the pot. Season with lemon juice, salt and pepper and serve.