Description
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.
Ingredients
Scale
- 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 1/2 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
- Put the lamb in a large sauce pan with all of the ingredients down to and including the bay leaves.
- Simmer for around 45-50 minutes, skimming the froth off the top as you go (appealing, I know!)
- 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)
- 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)
- Once they cooled, scrape the flesh from the skin into a bowl, and blend with a stick blender.
- Stir in the yoghurt, 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 a minute, then add in the lamb.
- 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.
- Top with the pinenuts, mint and pomegranate seeds.