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You - 2021-06-06

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CHARRED AUBERGINE WITH SPICED LAMB

JOE WICKS SPECIAL

SERVES 8 PREPARE: 20 MINUTES COOK: 40-50 MINUTES FREEZE THE COOKED AUBERGINE AND SPICED LAMB MIX 3 aubergines 4 tbsp olive oil 2 red onions, finely chopped salt and pepper 4 fat cloves garlic, crushed 2 tbsp sweet smoked paprika 2 tsp ground allspice 1 ½ tsp ground cinnamon 2 tsp ground coriander 2 tsp ground cumin 1kg minced lamb 4 tbsp tomato purée 3 tbsp pomegranate molasses FOR THE ONION + PARSLEY SALAD 2 red onions, very thinly sliced large bunch of flat-leaf parsley, leaves picked juice of 2 lemons TO SERVE 8 flatbreads the seeds from 1 pomegranate 300g feta, crumbled ★ If you have a gas hob, blacken the aubergines directly over the flame, moving them around with a pair of tongs until they are blackened on all sides and completely soft (this can take up to 20 minutes). Alternatively, place them under a hot grill set to its highest setting and grill for about 20 minutes until blackened on all sides – although you won’t get quite the same smoky flavour. ★ Leave the aubergines until they are cool enough to handle, then peel away and discard the blackened skin. Roughly chop the aubergines and keep to one side for later. ★ Heat the olive oil in a large saucepan over a medium heat, add the onions and a generous pinch of salt and fry for 5-6 minutes until soft and tinged golden. Stir in the crushed garlic and cook for a further 1 minute, then stir in the spices and chopped aubergines and cook for 3-4 minutes, stirring to coat the aubergine in the spices. ★ Add the lamb to the saucepan and cook for 10-15 minutes until it is completely browned, breaking up the meat with a wooden spoon, then stir in the tomato purée and pomegranate molasses. Season to taste and cook for about 5 minutes. ★ To make the salad, mix the sliced red onion in a bowl with the parsley leaves and lemon juice and season generously with salt and pepper. ★ Warm the flatbreads and serve them with the lamb mince, onion salad, pomegranate seeds and crumbled feta.

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