Ingredients:

  • 1 red onion, diced
  • 1 tablespoon olive oil
  • 2 aubergines, cut into 1cm / ½ inch cubes
  • 4 cloves garlic, grated or crushed
  • 2 cm fresh ginger, grated
  • 1 teaspoon coriander seeds, ground
  • 1 teaspoon cumin seeds, ground
  • 1 teaspoon cinnamon
  • 600 g diced lamb leg
  • 400 g tin tomatoes
  • 200 ml lamb stock
  • 4 teaspoons harissa paste
  • 1 tablespoon honey
  • Salt and pepper, to taste
  • 400 g tin chickpeas, drained
  • 2 tablespoons coriander leaves, finely chopped

Instructions:

  1. Preheat your oven to 180°C / 160°C fan / gas mark 4 / 350°F.
  2. Place diced onion in a large casserole dish with olive oil. Cook on low heat with lid on for about 5 minutes until softened, stirring occasionally.
  3. Increase heat and add cubed aubergine. Sauté until golden brown (about 5 minutes), stirring frequently.
  4. Lower heat, then add grated garlic, ginger, coriander, cumin, and cinnamon. Fry for 1 minute.
  5. Stir in diced lamb, coating it well with the spices.
  6. Add tin of tomatoes, lamb stock, harissa, and honey. Bring to a boil.
  7. Cover with lid and transfer to oven. Cook for 1 hour.
  8. Stir in drained chickpeas, cover, and return to oven for 15 minutes.
  9. Once done, stir in chopped coriander and garnish with extra leaves before serving.