Ingredients
- For the lamb & aubergine
- 2 small aubergines
- 300 g quality lamb neck fillet
- 1 heaped teaspoon garam masala
- olive oil
- a few sprigs of fresh coriander
- For the couscous
- 1 mug (300g) couscous
- For the cumin crunch
- 1 heaped tablespoon shelled pistachios
- 1 heaped tablespoon sesame seeds
- 1 tablespoon cumin seeds
- For the veg
- 1 good pinch of saffron
- 650 g ripe mixed-colour tomatoes
- 1 preserved lemon
- 4 spring onions
- ½ –1 fresh red chilli
- To serve
- 4 tablespoons fat-free natural yoghurt
Method
Ingredients out • Kettle boiled • Large frying pan, high heat • Medium frying pan, medium heatSTART COOKING
Cook the aubergines whole in the microwave (800W) for 7 minutes • Put 1 mug of couscous and 2 mugs of boiling water into a bowl and cover • Cut the lamb into 8 pieces and flatten with your fist, then toss with salt, pepper and the garam masala • Put into the large frying pan with 1 tablespoon of oil, turning when golden • Toast the cumin crunch mix in the medium frying pan until lightly golden, then pound in a pestle and mortar • Return the empty pan to a low heat
Carefully transfer the aubergines to a board, then halve lengthways and add to the lamb pan, skin side down, pushing the lamb to the side • Put the saffron into a mug half-filled with boiling water • Roughly chop the tomatoes, finely chop the preserved lemon, trim and slice the spring onions and chilli, then add it all to the medium frying pan with 2 tablespoons of oil, the saffron and its soaking water • Turn the heat up to high, bring to the boil, then season to taste
Fluff up the couscous, then spoon over a large serving board or platter • Flip the aubergine over to soak up the pan juices, then place on top of the couscous and pour over the tomatoes and any juices • Lay over the lamb, then scatter with the cumin crunch and the coriander leaves • Serve with the yoghurt
