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North African Lamb
Ingredients
 | 2 large eggplants, cut into 1 cm cubes |
| Large tin tomatoes |
| 1 1/2 tablespoons coriander seeds |
| 1/2 teaspoon cumin seeds |
| a little grated nutmeg (1/4 tsp or less) |
| About 1 kg lamb, cubed (boned leg works well) |
| olive oil |
| 4 medium chillies |
| 2 tblspn grated fresh ginger |
| 2 cloves garlic, finely chopped |
| 1 teaspoon vinegar |
| 1 tin chick peas |
| 2 tblspn chopped fresh parsley |
| 1 tblspn chopped fresh coriander |
Method
| Grind up coriander, cumin and 1 tsn salt in a mortar and pestle |
| Place in a bowl, add nutmeg and lamb, toss until lamb is coated |
| Heat 2 tblspns oil in a large pan (hot), brown lamb |
| Add a little more oil if needed, add eggplant, fry for 2 minutes |
| Add chilli and ginger, cook for 3 minutes |
| Add garlic, cook for 1 minute |
| Add vinegar and tomatoes, stir occasionallTurn down heat and simmer gently for 1 hour |
| Add drained chick peas, simmer fo futher 5 minutes |
| Check seasoning, stir in parsly and coriander |
| Serve with cous cous. |
[Submitted by DC] Thanks to Jamie Oliver
I found this recipe at Cookings: https://members.tripod.com/cookings_oz
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