Lamb aubergine and olive stew with couscous

Gently spiced with cumin and coriander, this lamb and aubergine stew is rich and comforting, but still light enough for a summer supper.

recipe
About Recipe
Lamb aubergine and olive stew with couscous

Gently spiced with cumin and coriander, this lamb and aubergine stew is rich and comforting, but still light enough for a summer supper.

Ingredients :
  • 2 aubergines, cut into 3cm chunks
  • 2 tsp olive oil, plus extra to drizzle
  • 3 garlic cloves, finely chopped
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 500g lamb mince
  • 2 tbsp tomato purée
  • 200g couscous or giant couscous
  • Handful parsley
  • 1 tbsp pomegranate molasses
  • 80g pitted green olives
Directions :

  1. Heat a large frying pan over a medium-high heat. Add the aubergines with a pinch of salt and dry-fry for about 8 minutes, stirring every now and then, until they’ve softened a bit, are turning golden and have started to stick to the pan. Add the oil, then continue to cook and crisp up the edges for another 5 minutes until really tender.

  2. Stir in the garlic and spices and cook for 1 minute. Add the lamb mince, breaking it up with a wooden spoon. Cook for 4 minutes until browned all over. Stir in the tomato purée and cook for another minute. Add 200ml water, then simmer for 5-10 minutes while you prepare the couscous.

  3. Cook the couscous in a pan of salted boiling water according to the pack instructions. Finely chop the parsley stalks and roughly chop the leaves. Once the couscous is cooked, stir through the parsley stalks and drizzle with a little oil.

  4. Stir the pomegranate molasses and olives into the stew, then season. Divide the couscous among serving plates and spoon the stew on top. Scatter over the parsley leaves.

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