Moroccan Lamb

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  • 1 large eggplant
  • 1 tsp Ground Moroccan seasoning
  • ¼ tsp ground chili
  • 600 gm diced lamb
  • 2 tbsp olive oil
  • 2 cloves garlic, finely chopped
  • 2 tbsp fresh ginger, grated
  • 400 gm tin whole peeled tomatoes in juice
  • 1 tsp white vinegar
  • 400 gm tinned chickpeas in brine, drained
  • Juice of 1 lime
  • 1 tbsp fresh coriander chopped



Cut eggplant into large cubes. Scatter over a paper towel to help soak up some of the bitter juices. Place ground Moroccan seasoning and diced lamb in a bowl and mix well. Heat oil in a frying pan. Add eggplant and garlic and stir until eggplant is golden brown. Add grated ginger and diced lamb and stir well. When the lamb has browned, add canned tomatoes and white vinegar followed by the drained chickpeas. Cover and leave to simmer for 30 minutes, stirring occasionally. Top with fresh coriander and lime juice.

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