Lamb tagine with pan fried aubergine and cumin crunch

Recipe and image by : Jamie Oliver

Ingredients:

For the lamb & aubergine
2 small aubergines
300 g quality lamb neck fillet
1 heaped teaspoon garam masala
olive oil
a few sprigs of fresh coriander

For the couscous
1 mug (300g) couscous
For the cumin crunch
1 heaped tablespoon shelled pistachios
1 heaped tablespoon sesame seeds
1 tablespoon cumin seeds
For the veg
1 good pinch of saffron
650 g ripe mixed-colour tomatoes
1 preserved lemon
4 spring onions
½ –1 fresh red chilli

To serve
4 tablespoons fat-free natural yoghurt

Directions:

  1. Cook the aubergines whole in the microwave (800W) for 7 minutes
  2. Put 1 mug of couscous and 2 mugs of boiling water into a bowl and cover
  3. Cut the lamb into 8 pieces and flatten with your fist, then toss with salt, pepper and the garam masala
  4. Put into the large frying pan with 1 tablespoon of oil, turning when golden
  5. Toast the cumin crunch mix in the medium frying pan until lightly golden, then pound in a pestle and mortar
  6. Return the empty pan to a low heat
  7. Carefully transfer the aubergines to a board, then halve lengthways and add to the lamb pan, skin side down, pushing the lamb to the side
  8. Put the saffron into a mug half-filled with boiling water
  9. Roughly chop the tomatoes, finely chop the preserved lemon, trim and slice the spring onions and chilli, then add it all to the medium frying pan with 2 tablespoons of oil, the saffron and its soaking water
  10. Turn the heat up to high, bring to the boil, then season to taste
  11. Fluff up the couscous, then spoon over a large serving board or platter
  12. Flip the aubergine over to soak up the pan juices, then place on top of the couscous and pour over the tomatoes and any juices
  13. Lay over the lamb, then scatter with the cumin crunch and the coriander leaves
  14. Serve with the yoghurt