In the Kitchen by Simmone Logue

Author:Simmone Logue
Language: eng
Format: epub
Publisher: Allen & Unwin
Published: 2015-06-01T08:20:22+00:00

Preheat the oven to 180°C (350°F). Line a baking tray with baking paper.

Spread the eggplant and capsicum on the baking tray and drizzle with 4 tablespoons olive oil. Season with sea salt and freshly ground black pepper and bake for 15 minutes, or until a little caramelised. Remove from the oven and set aside.

Meanwhile, heat 2 tablespoons olive oil in a heavy-based saucepan or flameproof casserole dish over high heat. Brown the lamb in two batches, for about 5 minutes each time, or until browned all over. Remove to a plate and set aside.

In the same pan, heat another 2 tablespoons olive oil over medium–high heat, then stir in the onion, garlic, celery and carrot. Add the ginger, coriander root, bay leaves, cinnamon sticks, cardamom, cloves and ground spices and sauté for 5 minutes, or until the vegetables are soft. Stir in the tomato paste and cook for a further 2 minutes.

Return the lamb to the pan, along with any collected juices. Stir in the tomato, stock and preserved lemon. Cover with a piece of baking paper; this is called a cartouche and helps retain the moisture level in the tagine. Put the lid on, then cook as slowly as your stovetop will allow for 1½ hours. Add the figs and roasted eggplant and capsicum and cook for a further 30 minutes.

Just before serving, stir in the mint, salt and chopped coriander leaves and stalks. Serve with couscous or rice.

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