This slow-cooked lamb dish makes it a good source of digestible protein. The spices have powerful anti-inflammatory properties which protect the immune system. The peppers are rich in Vitamin C and the aubergines contain Vitamins B1 and B6.
- 1kg diced lamb
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1 roasted pepper, diced into 2 cm squares
- 1 large aubergine, diced into 2 cm square
- 1 large courgette, diced into 2 cm squares
- 1 preserved lemon, chopped finely
- 100g green pitted olives
- 1 tin chopped tomatoes
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp turmeric
- 1 tsp fennel seeds
- 2 tsp chopped fresh ginger
- lamb stock – enough to cover the meat (approx 750ml)
- extra virgin olive oil for frying
- salt and pepper to season
- chopped parsley to garnish (optional)
- a spoonful of yoghurt to garnish (optional)
- a few pomegranate seeds to garnish (optional)
- Set the oven to 150 Deg C.
- Put all the spices apart from the ginger into a pestle and mortar and grind.
- Fry the lamb off in a little olive oil to brown lightly and set aside in a casserole dish.
- Add the onions to the pan and sweat for a few minutes. Add the garlic and cook for a further minute to two.
- Add the ground spices and stir to cook them out for a minute.
- Add the stock, the ginger and the preserved lemon and bring to the boil.
- Add the stock mixture to the meat with the tin of tomatoes to just cover the meat.
- Cover tightly and put in the oven for approximately 3 hours or until the meat is almost tender.
- Add the aubergines and peppers, stir, and return to the oven for a further half an hour. Then add the courgettes. Stir and cook for a further half an hour or until the meat is completely tender.
- Season to taste with salt and pepper.
- Serve with brown rice or cauliflower couscous and a dollop of live yoghurt, parsley and pomegranate seeds.