Delicately spiced with cumin and coriander, this lamb and aubergine stew is hearty and comforting, yet light enough to enjoy for lunch.
Starting the aubergines off in a pan without oil helps them to collapse into tender, juicy bites without becoming greasy.
Ingredients
2 aubergines, cut into 3cm chunks
2 tsp olive oil, plus extra to drizzle
3 garlic cloves, finely chopped
2 tsp ground cumin
1 tsp ground coriander
500g lamb mince
2 tbsp tomato purée
200g couscous or giant couscous
Handful parsley
1 tbsp pomegranate molasses
80g pitted green olives
Method
Heat a large frying pan over a medium-high heat. Add the aubergines with a pinch of salt and dry-fry for about 8 minutes, stirring every now and then, until they’ve softened a bit, are turning golden and have started to stick to the pan. Add the oil, then continue to cook and crisp up the edges for another 5 minutes until really tender.
Stir in the garlic and spices and cook for 1 minute. Add the lamb mince, breaking it up with a wooden spoon. Cook for 4 minutes until browned all over. Stir in the tomato purée and cook for another minute. Add 200ml water, then simmer for 5-10 minutes while you prepare the couscous.
Cook the couscous in a pan of salted boiling water according to the pack instructions. Finely chop the parsley stalks and roughly chop the leaves. Once the couscous is cooked, stir through the parsley stalks and drizzle with a little oil.
Stir the pomegranate molasses and olives into the stew, then season. Divide the couscous among serving plates and spoon the stew on top. Scatter over the parsley leaves.
Tip: Make a double batch and freeze the leftovers. This stew defrosts easily in a pan or the microwave for last-minute meals.
Source: Delicious Magazine
