Name: Crispy Spiced Lamb with Aubergine and Pomegranate
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Mediterranean
Ingredients: 1 lbs (600 g) stewing lamb; 1 teaspoon coriander seeds; 1 teaspoon cumin seeds; 1 teaspoon ground cinnamon; 1 onion, halved; a few sprigs of thyme and some bay leaves; 3 aubergines; 3 tablespoons greek yoghurt; 3 tablespoons olive oil; 2-3 cloves of garlic; 0.5 cups (120 ml) lemon juice; 2 oz (50 g) butter; 1 white onion; 1 teaspoon toasted and ground cumin; chilli flakes; 2 tablespoons chopped mint; 2 tablespoons pomegranate seeds; 2 tablespoons toasted pinenuts

Description

Crisp lamb and smoky eggplant meet tart pomegranate and fresh mint in this flavorful mezze. Perfect for a special dinner or a casual weeknight.

Ingredients

Units Scale

1 lbs (600 g) stewing lamb
1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon ground cinnamon
1 onion, halved
a few sprigs of thyme and some bay leaves
3 aubergines
3 tablespoons greek yoghurt
3 tablespoons olive oil
2-3 cloves of garlic
0.5 cups (120 ml) lemon juice
2 oz (50 g) butter
1 white onion
1 teaspoon toasted and ground cumin
chilli flakes
2 tablespoons chopped mint
2 tablespoons pomegranate seeds
2 tablespoons toasted pinenuts

Instructions

Put the lamb in a large saucepan with all ingredients up to and including the bay leaves. Simmer for 45-50 minutes, skimming off the froth.
The meat should be very soft and easily torn apart with a fork once cooled. Test with a fork before removing from heat.
Roast the aubergines in a very hot oven (428°F/220°C), over a gas flame, or over a barbecue until soft (approximately 45 minutes in a 428°F/220°C oven).
Once cooled, scrape the flesh from the skin into a bowl and blend with a stick blender.
Stir in the yogurt, oil, lemon juice, and garlic.
Once the lamb is torn into small shreds, heat the butter in a saucepan.
Cook the onion in the butter with a pinch of salt until soft and sweet (10-15 minutes).
Add the spices and cook for one minute, then add the lamb.
Fry until bits of lamb are crisping, then remove from heat and pile on top of the aubergine in a large bowl.
Top with the pine nuts, mint, and pomegranate seeds.

Notes

For deeper lamb flavor, marinate the lamb overnight in the spices and herbs before cooking.
If you don’t have a gas flame or barbecue, broiling the eggplant will achieve similar results.
To make this dish vegetarian, substitute the lamb with 1 cup of cooked lentils or chickpeas.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Braising
Cuisine: Mediterranean

Nutrition

Serving Size: 1.5 cups
Calories: 450
Sugar: 5
Sodium: 300
Fat: 25
Saturated Fat: 10
Unsaturated Fat: 10
Carbohydrates: 30
Fiber: 5
Protein: 35
Cholesterol: 80