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Lamb and aubergine tagine

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Origin of dish:  Europe
Type of cooking:  Hob
Preparation time: 5 minutes
Cooking time: 90 minutes
Ingredients (serves 4):


Put the oil, lamb, thinly-chopped onion, herbs, spices, salt and pepper in a tagine or large casserole dish. Cover with water, bring to the boil then cover and leave to cook for 45 minutes.

Peel every other strip of the aubergines and cut into large chunks. Sprinkle with salt and leave to soak for about 30 minutes. Rinse with cold water and drain.

Take the cinnamon sticks out of the sauce, mix a little, taste and adjust seasoning if necessary.
Add the aubergines and cook for about 15 minutes, stirring from time to time, until they are tender.

Reduce the sauce over a medium heat if necessary then serve.
Advice: Add a few carrot sticks for a crunchier dish.

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