Lamb Tagine

This is a nice simple recipe that can be simply 'thrown together' and left to slow cook its way into a delicious dinner!

Serves 4

2 small aubergines diced
300 g quality lamb neck fillet diced
1 heaped teaspoon garam masala
olive oil
650 g ripe mixed-colour tomatoes diced
400g mushrooms sliced
1 tsp quality vege/beef stock
1 preserved lemon –sliced thinly
4 spring onions
1 fresh red chilli
2 cloves garlic crushed

1 heaped tablespoon shelled pistachios
1 heaped tablespoon sesame seeds
1 tablespoon cumin seeds

a few sprigs of fresh coriander
1 mug (300g) couscous
Plain yoghurt

This dish can be prepared simply by adding all ingredients to the targine or slow cooker and putting on low for approx. 3-4 hours.  Be sure to crush the pistachios in a mortar & pestle before adding or you can follow the below steps:

Heat olive oil in a pan on high and brown lamb and aubergines.
Add to tagine along with garam masala, tomatoes, mushrooms, stock, lemon, spring onions, chilli and garlic and very small amount of water.  Put on low and simmer for 3-4hrs.
Crush pistachios, sesame & cumin seeds in a mortar & pestle.  Add to frying pan with a little olive oil and brown gently.  Set aside.
Check dish hourly, it should produce enough liquid but make sure it’s not cooking dry – add very small amount of water if needed.
When dish is ready prepare the couscous or quinoa/rice.  Place in a bowl and add the lamb tagine to the bowl, sprinkling with the pistachio crush and coriander.  Serve with yoghurt if desired.