Lamb and aubergine tagine with couscous

Method

1. On a plate, combine the spices: the 1/2 tsp cinnamon, cumin, paprika, ginger, turmeric, saffron, rosemary, pepper and salt, with the lamb cut into pieces and trimmed of fat and sinew. Leave it to marinate for 1 h.
2. In a frying pan, gently fry the thinly sliced onion with a pinch of cinnamon.
3. When the onion is translucent, add the diced aubergine and a little more olive oil.
4. Add the meat, dates and sesame seeds and stir well.
5. Add the honey and let it cook over a very low heat for 2 h, stirring from time to time.
6. When it has been cooking for over 1 h, add the mint leaf and the tablespoon of tahini.
7. Serve with couscous, prepared according to the packet instructions.
8. Done! A delicious and very different dish that’s sure to win you over.
9. As I don’t have a tagine, which is what it’s traditionally made in, I made it in a wok covered with a glass lid and it came out perfectly.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 310 g	100 g	% IR*	Share
Energy	645 kcal	208 kcal	32 %
Fat	26 g	8.4 g	37 %
of which saturates	9.1 g	2.9 g	45 %
Carbohydrate	66 g	21 g	25 %
of which sugars	12 g	3.9 g	13 %
Fibre	7.8 g	2.5 g	—
Protein	36 g	12 g	72 %
Salt	1.2 g	0.4 g	21 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Salt: 1 g per serving
• Extra virgin olive oil: 5 g per serving

Photos