- 500g Lamb Shoulder – Diced (ask our butcher to do this for you)
- 500ml Chicken Stock (from our shop - freshly made in our kitchen)
- 2 X Aubergine – 2 Inch Dice – Sauté Until Dark Golden, Drain
- 10g Coriander Leaf – Roughly Chopped - (Chop Stem Separately – Set Aside)
- 300g White Onions (1 Inch Dice)
- 5g Garlic – Chopped
- 5g Red Chilli (Seeded & Diced)
- 35g Clear Honey
- 8g Coriander - Ground
- 12g Cumin – Ground
- 3g Cumin Seed
- 60ml Red Wine Vinegar
- 40g Tomato Puree
- 5g Sea Salt
- 1g Black Pepper, Freshly Milled
- 500g Tomatoes, Roughly Diced
- 120g Chickpeas (Cooked Tinned Ones Are Ideal)
Brown the diced lamb in a hot pan, drain off any excess fat, add the chicken stock, bring to the boil. Transfer to an oven proof casserole, cover with a lid or kitchen foil and cook in the oven on 150 degrees C for approx 1 ½ hours until the meat is tender. Set aside.
In a pan, sweat the onions, red chilli, coriander stem & garlic with a pinch of salt. Cook until soft with a little colour. Add honey & dried spices, continue to cook until the honey begins to caramelize. Add the red wine vinegar, reduce until all gone, add tomato puree – cook out for 5-10 mins, stirring well.
Add the cooked aubergine – cook for 15 mins, Add tomatoes, freshly milled pepper & bring to boil. Add the chickpeas & gently simmer for 15 – 20 mins.
Bring the lamb & its braising liquor up to the boil, reduce until the stock starts to coat the meat, stir this into the aubergine mix. Add coriander leaves and stir in. Check seasoning and serve with couscous.