World Cuisine

  • oil, for frying
  • 2 medium aubergines, trimmed and thickly sliced
  • ½ teaspoon paprika
  • ½ teaspoon ground cumin
  • 4 garlic cloves, 1 crushed, 3 finely chopped
  • ½ lemon, juiced
  • 3 tablespoons olive oil
  • 1 large onion, finely chopped
  • ½ teaspoon ground turmeric
  • pinch of saffron
  • ½ teaspoon ground ginger
  • ¼ teaspoon pepper
  • 1.25 kg (2½ lb) shoulder of lamb, cubed
  • 300 ml (½ pint) water
  • salt

Heat the oil and fry the aubergines on both sides, then remove and drain. Cut them roughly into smaller pieces, then brown in a frying pan with the paprika, cumin, the crushed garlic clove and a little salt.

Remove from the heat and add the lemon juice.

Heat the olive oil in a heavy-based casserole and brown the onion and chopped garlic, and the remaining spices. Add the meat, then pour in the water. Cover and leave to simmer for around 30 minutes. Remove the lid and reduce the sauce until thick.

Arrange the meat on a plate and serve the aubergine mixture on top.

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