Recipe by misstasty
Delicious middle eastern flavours, and easy to make in much larger quantities - most I have fed with it is 40 :) The recipe is from Cuisine magazine (www.cuisine.co.nz)
Top Review by thejonesgal
We had a gathering at our house and my husband was making lamb. I don't like lamb. I decided I wanted to make some kind of eggplant to go with it and found this recipe. I made it pretty much as written except for the lamb!
It was a big hit - everyone loved it.
- 2 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons fennel seeds
- 2 teaspoons ground black pepper
- 2 teaspoons tomato paste
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon chili powder
- 1 kg lamb (lean, cut into 5cm pieces)
- 2 onions, finely sliced
- 3 eggplants, cut into 4cm dice
- 5 tomatoes, roughly chopped (or 1 can of tomatoes in juice)
- 2 large red peppers, cut into strips
- 2 tablespoons chopped coriander
- 2 tablespoons chopped mint
- 2 tablespoons chopped parsley
- 1 lemon, zest of
Directions See How It's Made
- Place oil in a pan with all of the spices and tomato paste, and heat for 2-3 minutes until an aroma starts to develop.
- Place the meat in a casserole or oven-proof dish and pour over the hot spice mixture. Work through the meat.
- Mix in all the other ingredients aside from the fresh herbs and lemon zest.
- Cover tightly and bake for 2 hours at 150°C until lamb is meltingly tender.
- Just before serving mix through lemon zest and chopped herbs. Adjust seasonings to taste.
- Recipe easily doubles (trebles!) – cook in a covered roasting dish.
- Substitute beef for the lamb and add other vegetables such as zucchini, mixed peppers or okra.
- The Vegetarian Variation: Use a cup or two of cooked chickpeas instead of the meat along with your choice of vegies (but think mediterranean).