Crispy Spiced Lamb with Aubergine and Pomegranate

For a delicious mezze, spend the time to make this beautiful eggplant dish. With crisp lamb and tart pomegranate, is is the perfect combination of flavors and textures.
By Jess Lacey

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The most relaxing thing for me is a day with nothing to do but cook. This lamb dish from the Morito cookbook was made on one of those kind of days, a lazy Sunday with hours to spend in the kitchen. It’s a little bit time consuming, but not tricky to make, and it looks so pretty at the end that you get a fantastic sense of accomplishment. I followed the recipe pretty much to the word, but if I was remaking it, I’d add some tahini to the aubergine to give a bit of extra bite. This dish serves 6-8 as part of a mezze.

Crispy Spiced Lamb with Aubergine and Pomegranate
 
For a tasty mezze, take the time to make this eggplant dish. With crisp lamb and tart pomegranate, is is the perfect combination of flavors and textures.
Author:
Ingredients
  • 600g stewing lamb
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground cinnamon (or a cinnamon stick)
  • 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
  • juice of ½ lemon
  • 50g butter
  • 1 white onion
  • 1 teaspoon toasted and ground cumin
  • 1 teaspoon ground cinnamon
  • chilli flakes, to serve
  • 2 tablespoons chopped mint
  • 2 tablespoons pomegranate seeds
  • 2 tablespoons toasted pinenuts
Instructions
  1. Put the lamb in a large sauce pan with all of the ingredients down to and including the bay leaves.
  2. Simmer for around 45-50 minutes, skimming the froth off the top as you go (appealing, I know!)
  3. The meat should be very soft and easy to tear apart with a fork/your hands once cooled (test with a fork before taking off the heat)
  4. Roast the aubergines in a very hot oven, over a gas flame or over a barbecue until soft (around 45 minutes in an oven at 220C)
  5. Once they cooled, scrape the flesh from the skin into a bowl, and blend with a stick blender.
  6. Stir in the yoghurt, oil, lemon juice and garlic.
  7. Once the lamb is torn into small shreds, heat the butter in a saucepan.
  8. Cook the onion in the butter with a pinch of salt until soft and sweet, 10-15 minutes.
  9. Add the spices and cook for a minute, then add in the lamb.
  10. Fry until bits of the lamb are crisping up, then remove from the heat, and pile on top of the aubergine in a big bowl.
  11. Top with the pinenuts, mint and pomegranate seeds.
 

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