Tunisian Lamb with Aubergine


Tunisian Lamb with Aubergine

Prep Time ~ 35 mins Cooking Time ~ 2 hours
Approx Cost ~ £12 Difficulty ~ Easy
Freeze ~ Yes Serves ~ 6

Tip ~ Ready to eat dates can be used instead of apricots if preferred.


1 kg stewing lamb, cut into large cubes

2 aubergines cut into 5cm cubes

2 teaspoons salt

About 4 tablespoons olive oil

2 garlic cloves, chopped

1 onion, chopped

2 celery sticks, chopped

1 leek, sliced

1 teaspoon, cumin seeds

1 teaspoon, coriander seeds

2 cloves

1 teaspoon ground ginger

2 x 400g tins chopped tomatoes

About 1 litre lamb stock

100g whole blanched almonds

100g dried apricots

Small bunch coriander, finely chopped

Salt and pepper


  • Toss the aubergine chunks with the salt and leave in a colander to drain off the bitter juices.
  • Meanwhile, heat half the olive oil in a large casserole and brown the meat in batches. Set aside when done.
  • Add more oil if necessary, then add the garlic, onion, celery and leek and cook gently until tender.
  • Pound the cumin, coriander and cloves in a pestle and mortar, and add to the vegetables with the ginger. Stir well and cook for a few minutes.
  • Add the tomatoes; turn up the heat a little and simmer, stirring occasionally, until you have a thick pulpy sauce.
  • Add the lamb and pour in enough stock to cover and mix well.
  • Bring to a gentle simmer and cook very gently, either on the hob or covered with its lid in a very low oven 120C, gas mark ½ for 1 hour.
  • Quickly rinse the aubergine chunks and pat dry with kitchen paper. Heat another tablespoon of the oil in a frying pan and stir fry the aubergines until browned. Add to the casserole with the almonds and apricots, stirring.
  • Return the casserole to the hob / oven for another goodhour or longer, until the meat is meltingly tender.
  • Adjust the seasoning and stir in the fresh coriander. Leave for 15 - 20 minutes to absorb these last flavours then serve with couscous or plain rice.