Ingrédients

• 500g lean lamb mince
• 2 medium aubergines (approx. 600g)
• 1 large onion
• 3 cloves garlic
• 400g can chopped tomatoes
• 1 tablespoon tomato paste
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 150ml water
• 1 small bunch fresh parsley
• 80g pomegranate seeds
• Salt and black pepper to taste

Instructions

1. 1.Dice the large onion, mince the garlic cloves, and finely chop the parsley. Cut the two medium aubergines into 2-3 cm cubes.
2. 2.Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the aubergine cubes and cook until golden brown on all sides, about 5-7 minutes. Remove from the pot and set aside.
3. 3.In the same pot, add the remaining tablespoon of olive oil. Add the diced onion and sauté for 5 minutes until softened. Stir in the minced garlic, ground cumin, ground coriander, and smoked paprika, and cook for 1 minute more until fragrant.
4. 4.Add the lean lamb mince to the pot. Cook, breaking it up with a spoon, until fully browned, about 5-6 minutes. Drain off any excess fat.
5. 5.Stir in the tomato paste, canned chopped tomatoes, and 150ml of water. Bring the mixture to a simmer, then return the browned aubergine to the pot. Season generously with salt and pepper.
6. 6.Reduce the heat to low, cover the pot, and let the stew simmer gently for 20 minutes, or until the aubergine is completely tender and the sauce has thickened.
7. 7.Remove from heat and stir in most of the chopped fresh parsley. Serve hot, garnished with the remaining parsley and fresh pomegranate seeds.

Informations nutritionnelles

Pourquoi cette recette