Lamb Tagine with Eggplant and Almonds
(1 vote)
(1 vote)
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 Tbsps olive oil
- 1 tsp freshly grated ginger
- ½ tsp ground Turmeric
- ½ tsp 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
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.
