Recipe Lamb, pomegranate & eggplant tagine : Hearty Dishes and Tasty

Recipe Lamb, pomegranate & eggplant tagine : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Lamb, pomegranate & eggplant tagine has been designed to be as simple and easy as possible to put into practice. With 0:20 prep, 6 serving, Capable cooks level.

Honey adds a hint of sweetness, perfect with the rich lamb and tangy pomegranate flavours in this one-pot dinner idea.

Ingredients:

  • 1 1/2 tbs grapeseed oil
  • 2kg lamb shoulder, deboned, cut into 4cm pieces, excess fat trimmed
  • 2 red onions, cut into thin wedges
  • 1 cinnamon stick
  • 4 garlic cloves, chopped
  • 2cm piece fresh ginger, peeled, chopped
  • 2 1/2 tsp ground cumin
  • 500ml (2 cups) Massel beef stock
  • 410g can Ardmona Rich & Thick Tomatoes
  • 1-2 tbs Pilpel Harissa, to taste
  • 1 tbs pomegranate molasses
  • 1 tbs honey
  • 350g eggplant, cut into 4cm pieces
  • Greek yoghurt, to serve
  • Pomegranate seeds, to serve (optional)
  • Baby coriander sprigs, to serve

Method

  • Step 1
    Preheat oven to 150C/130C fan forced. Heat 1 tbs of the oil in a flameproof casserole dish over medium-high heat. Season lamb and cook in 3 batches, for 5 minutes or until browned. Transfer to a bowl.
  • Step 2
    Heat the remaining oil over medium-low heat. Add the onion. Cook, stirring, for 2 minutes or until soft. Add the cinnamon, garlic and ginger. Cook, stirring, for 2 minutes or until aromatic. Stir in the cumin for 1 minute or until aromatic.
  • Step 3
    Return lamb to dish. Stir. Add stock, tomato, harissa, molasses and honey. Bring to the boil. Cover. Bake, stirring halfway through cooking, for 1 hour 15 minutes or until lamb is tender. Stir in eggplant. Season. Bake for a further 20 minutes or until eggplant is tender. Top with yoghurt. Sprinkle with pomegranate, if using, and coriander.

Lamb, pomegranate & eggplant tagine

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