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3 tbsp olive oil

600g (1lb 3 oz) bone­less lamb shoul­der, diced

1 large onion, finely chopped

2 large aubergines, cut into chunks 3 gar­lic cloves, crushed 2 tsp co­rian­der seeds 2 tsp cumin seeds ½ tsp ground cin­na­mon 2 tbsp rose harissa paste Pared rind of ½ le­mon 1 x 400g tin chopped to­ma­toes 500ml (1pt) chicken or veg­etable stock 1 x 400g tin chick­peas, drained and rinsed

Sea salt and black pep­per Chopped co­rian­der and nat­u­ral yo­gurt, to serve

1. Pour the oil into a casse­role or heavy-based pan and place over a high heat while you sea­son the lamb with salt and pep­per. Add the lamb, in batches, brown, then re­move with a slot­ted spoon and set aside.

2. Add the onion and aubergines to the pan and fry for 10 mins then add the gar­lic and spices and cook for 1 min. Stir in the harissa paste, add the le­mon rind, tinned to­ma­toes and stock. Sea­son well.

3. Re­turn the lamb to the pan and sim­mer gen­tly, cov­ered, for 1¼ hours, ad­ding the chick­peas after 30 mins.

4. Un­cover and cook for a fur­ther 20-30 mins un­til the meat falls apart. Scat­ter with co­rian­der and serve with dol­lops of yo­gurt.

Per serv­ing: 340 cals, 16.5g fat (5g sat fat), 7.5g sugar, 0.4g salt From Donal’s Meals in Min­utes by Donal Ske­han, pub­lished by Hod­der & Stoughton, £25 © Donal Ske­han 2018


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