Lamb leg steaks with chermoula and aubergine tagine

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the tagine

  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 garlic cloves, sliced
  • 2cm/¾in ginger, peeled and grated
  • 1 cinnamon stick
  • ½ tbsp cumin seeds
  • 1 bay leaf
  • 1 bunch coriander, stalks and leaves separated and chopped
  • 2 aubergines, finely chopped
  • 1 tbsp tomato purée
  • 400g/14oz tin chopped tomatoes
  • 1 tsp saffron
  • 1 tbsp harissa paste
  • 400g/14oz tin chickpeas
  • 300ml/10fl oz chicken stock
  • 1–2 tbsp runny honey
  • 1 bunch flatleaf parsley, leaves picked and chopped
  • salt and freshly ground black pepper

For the chermoula

  • ½ bunch mint, finely chopped
  • ½ bunch coriander, finely chopped
  • ½ bunch parsley, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 tsp coriander seeds, toasted and crushed
  • 2 tsp cumin seeds, toasted and crushed
  • ½ red onion, diced
  • 2 red chillies, diced
  • 3 preserved lemons, diced
  • 4–6 tbsp olive oil

For the lamb

  • 2 tbsp olive oil
  • 2 lamb leg steaks
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