Easy Lamb and Aubergine Tagine

Ingredients

• 1 red onion (diced)
• 1 tablespoon olive oil
• 2 aubergines (cut into 1cm / 1/2inch cubes (ish!))
• 4 cloves garlic (grated or crushed)
• 2 cm fresh ginger (grated)
• 1 teaspoon coriander seeds (ground in a pestle and mortar (or buy ready ground))
• 1 teaspoon cumin seeds (ground in a pestle and mortar (or buy ready ground))
• 1 teaspoon cinnamon
• 600 g diced lamb leg
• 400 g tin tomatoes
• 200 ml lamb stock (from a stock cube is fine, I used Oxo)
• 4 teaspoons harissa paste ((or to taste - take care, some brands can be fiery!))
• 1 tablespoon honey
• Salt and pepper (to taste)
• 400 g tin chickpeas
• 2 tablespoons coriander leaves (finely chopped (plus a few extra leaves for garnish))

Instructions

1. 1

   Preheat your oven to 180C / 160C fan / gas mark 4 / 350F.

2. 2

   Place the diced red onion in a large, hobproof, ovenproof dish (or a saucepan and transfer into an ovenproof dish later) with the olive oil. Cook on a low heat with the lid on for about 5 minutes until the onions have softened, stirring occasionally.

3. 3

   Add the cubed aubergine and turn up the heat. Cook until the aubergine and onions are golden brown – about 5 minutes. Stir frequently to stop the aubergines from sticking to the base of the pan.

4. 4

   Turn the heat down again and add the garlic, ginger, ground coriander, cumin and cinnamon. Fry for 1 more minute.

5. 5

   Add the diced lamb and turn to coat in the spices.

6. 6

   Add the tin of tomatoes, lamb stock, harissa and honey to the casserole dish and bring the tagine to the boil.

7. 7

   Put the lid on your ovenproof dish (or tip into an ovenproof dish, if using a saucepan, then cover with the lid) and transfer to your preheated oven. Cook for 1 hour.

8. 8

   After 1 hour, remove the tagine from the oven and stir in the can of drained chickpeas. Put the lid back on and put the tagine back into the oven for a further 15 minutes.

9. 9

   When the tagine is ready, stir in most of the coriander, then sprinkle over a few leaves for garnish. Serve the lamb curry straight from the casserole dish with jewelled couscous, plain couscous or rice.