Slow-cooked Middle-Eastern lamb

Slow-cooked Middle Eastern lamb

Name: Slow-cooked Middle Eastern lamb
Total time: 2 h
Yield: Serves 3
Ingredients: olive oil; 1 onion peeled and chopped; 2 cloves garlic peeled and finely chopped; 500g lamb diced; a pinch saffron mixed with 2 tbsp warm water; ¼ tsp ground cinnamon; ¼ tsp ground cumin; ¼ tsp ground coriander; 1 tsp turmeric; 400g tin chopped tomatoes; 2 tbsp tomato purée; with a metal skewer or corkscrew dried limes; 100g split yellow peas rinsed in cold water; 1 aubergine; to serve cooked rice; chopped to serve flat-leaf parsley

Published: March 25, 2015 at 4:02 PM

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Serves 3

A little effort

Total time: 2 hrs

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This slow-cooked Middle-Eastern lamb dish combines the dusty, sour pungency of dried limes with richer tomato. Slow-cooking is great as it requires minimal hands-on time and effort but you get great, flavourful results. The golden fried aubergine is a delicious accompaniment.

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Ingredients

Nutrition

olive oil
1 onion

peeled and chopped
2 cloves garlic

peeled and finely chopped
500g lamb

diced
a pinch saffron

mixed with 2 tbsp warm water
¼ tsp ground cinnamon
¼ tsp ground cumin
¼ tsp ground coriander
1 tsp turmeric
400g tin chopped tomatoes
2 tbsp tomato purée
with a metal skewer or corkscrew dried limes
100g split yellow peas

rinsed in cold water
1 aubergine
to serve cooked rice
chopped to serve flat-leaf parsley

Nutrition: per serving

kcal609
saturates12.4g
protein40.9g

Method

step 1

Use 2 tbsp of olive oil to fry the onions in a casserole dish on a medium heat. When they are soft, add the garlic, stir and continue to cook until the garlic and onions are pale gold. Remove from the pan using a slotted spoon and set aside.
step 2

Put the lamb in the pan, turn up the heat and cook, stirring from time to time, until the meat is brown. Return the onion mixture to the pan, and stir in the saffron, cinnamon, cumin, coriander and turmeric. Cook for 1-2 minutes, stirring.
step 3

Add the tomatoes and the purée. Fill the tomato tin with water and add to the pan with the limes. Cover the pan and simmer, for 45 minutes.
step 4

Stir in the split yellow peas and continue to simmer, covered, for 45-60 minutes or until the lentils are cooked. If it seems to dry up, add a splash of water. While it’s cooking, slice the aubergine and cut it widthwise into ½cm rounds. Fry these in oil until they are golden and cooked, then put them on a plate layered with kitchen roll to absorb the grease.
step 5

When the casserole is cooked and the sauce has thickened, remove the limes and check the seasoning. Serve with rice studded with little chunks of cold butter and topped with the aubergine strips. Scatter with parsley to serve.

To find out what wine to drink with Middle Eastern lamb, click here

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Slow-cooked Middle Eastern lamb

Ingredients

Nutrition

Method

step 1

step 2

step 3

step 4

step 5

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