Lamb with eggplant and chickpeas
Serves: 6
  • 1 tablespoon ground cumin
  • 1 teaspoon ground ginger
  • ½ teaspoon ground turmeric
  • 1 teaspoon paprika
  • ⅓ teaspoon ground cinnamon
  • 2 cloves garlic, crushed
  • 2 tablespoons olive oil
  • 1 kg diced lamb
  • 2 onions, sliced
  • 375 mls stock (chicken or beef)
  • 1 x 400g crushed tomatoes
  • 1 carrot, cut into matchsticks
  • 1 small eggplant, chopped into large cubes
  • ½ cup coriander leaves, chopped
  • ½ cup Kalamata olives, seeded and halved
  • zest of a lemon
  • 1 x 400g chickpeas, drained
  • 1 teaspoon honey
  • couscous, to serve
  1. Preheat oven to 170 degrees Celsius. (Although I cook this in the oven, it works well simmering on the top of the stove too.) Place the cumin, ginger, turmeric, paprika, cinnamon, crushed garlic, 2 tablespoons of oil and 1 teaspoon of salt into a large bowl. Mix together. Add the chopped lamb and stir to coat. Leave to sit while you prepare the rest of the ingredients.
  2. Heat a heavy-based casserole dish over a medium heat. Cook the lamb in batches until browned. Be careful not to overcrowd the pot. Once all lamb is browned, set aside.
  3. Add the onions and cook for a couple of minutes or until softened. You might find the spices have stuck to the bottom of the pan a bit, so add a splash of water to loosen.
  4. Return the meat to the pan. Add the tomatoes, stock, carrots, eggplant and coriander. Bring to the boil, cover with lid, and place in the oven, for 1 hour.
  5. Remove the lid and cook for 45 minutes or until the liquid reduces and thickens. Add the olives, lemon zest, chickpeas and honey and reheat. Check the seasoning.
  6. Serve with couscous.
Recipe by Villiers Brown at