Easy Lamb and Aubergine Tagine
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Easy Peasy Foodie · by Eb Gargano★ 5.0 (1)

Easy Lamb and Aubergine Tagine

NUTRITION · PER SERVING90M COOK
CAL 23%·PRO 83%
CARBS 43G37% OF CAL
14G FIBER7G OTHER22G TOTAL SUGAR
FAT 15G30% OF CAL
4G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A slow-cooked Moroccan stew of tender lamb, eggplant, and chickpeas spiced with cumin, cinnamon, and harissa. Aromatic and warming, traditionally served over grains.

mainmoroccanstir frybeefdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 red onion (diced)
  • 1 tablespoon olive oil
  • 2 aubergines (cut into 1cm / ½inch 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))
PREP
15M
SODIUM
795MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.