Lamb Tajine of Eggplant Recipe

Ingredients:

• 1 pound lamb stew meat, cut into pieces
• 2 medium-sized eggplants, peeled and cut into chunks
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1/4 cup olive oil
• 1 cup chopped tomatoes
• 1 cup chicken broth
• 1/4 cup chopped fresh cilantro
• Salt and freshly ground black pepper

Instructions:

1. In a large bowl, mix the lamb, eggplant, onion, garlic, cumin, paprika, ginger, cinnamon, turmeric, cayenne, salt, pepper, and olive oil.
2. Heat a large skillet over medium-high heat and cook the lamb mixture until the lamb is browned on all sides.
3. Transfer the lamb mixture to a slow cooker and add the tomatoes and chicken broth.
4. Cook on low for 6-8 hours, or until the lamb is tender and the eggplant is soft.
5. Stir in the cilantro and adjust seasoning to taste, if necessary.
6. Serve hot with couscous or rice.

Verdict:

This Lamb Tajine of Eggplant recipe is perfect for those who love the combination of tender lamb meat and soft, sweet eggplant. The combination of fragrant spices will create an explosion of flavors that will make your taste buds dance! It’s a great way to add a touch of Moroccan cuisine to your meal plan.

Serving Suggestions:

This recipe can be served with couscous or rice, but it’s also perfectly delicious on its own. If you want to add a bit of freshness, a side of tabbouleh salad would be perfect. Don’t forget a piece of crusty bread to soak up the flavorful sauce.