Ingredients
LAMB & AUBERGINE
2 small aubergines
300g quality lamb neck fillet
1 heaped teaspoon garam masala
olive oil
a few sprigs of fresh coriander
COUSCOUS
1 mug (300g) of couscous
CUMIN CRUNCH
1 heaped tablespoon shelled pistachios
1 heaped tablespoon sesame seeds
1 tablespoon cumin seeds
VEG
1 good pinch of saffron
650g 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 heat
START COOKING
- Prick the whole aubergines all over with a fork, then cook 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 sea salt, black 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.
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