1tin of chickpeasdrained and rinsed (or one cup dried chickpeas, soaked overnight then boiled for 15 minutes)
4tbspschopped fresh coriander
Instructions
Combine the salt, cumin coriander powder, cayenne pepper and fennel seeds in a large bowl. Coat the lamb in the mix.
Heat 2 tbsps of olive oil in a large fry pan over medium heat. Fry the lamb in batches to brown on all sides. Remove
Fry the eggplant until brown on all sides, Remove.
Add the onion and garlic and lemon, lower the heat and fry until soft.
Add the dates, the water and cinnamon. Bring to a boil then simmer until sticky. Add the tomatoes and the chickpeas, return to the boil.
Add the meat and eggplant and stir well.
Instant Pot/ Pressure Cooker
Select pressure cooking and time: 25 minutes, close and bolt the lid. Stir through chopped coriander and serve with couscous.
Slow cooker
Select low temp and 8 hours. Or High temp and 4 hours. Stir through chopped coriander and serve with couscous.
Dutch oven
This can simmer on the stove in a dutch oven with the lid on for 4 hours, on a low heat. Likewise, place it in the oven at 130 degrees for 4 hours.
Notes
Freezer friendly: This recipe freezes and defrosts really well.Lamb shoulder: lamb shoulder or stewing lamb is the best lamb for this recipe. I bought this diced, and didn't trim any additional fat off it as it is all needed for the cooking. Preserved lemon: I didn't remember to put this in the ingredient shot. It is sold in jars, at most delis and larger supermarkets.