Tajine of Lamb and Aubergine in Tomato Sauce – Dima Al Sharif

Ingredients

• 625g aubergines, sliced into 1.5 cm thick disks
• 500g boned lamb, shoulder or leg, cut into 4-8 equally sized pieces
• 1 Kg tomatoes, peeled, seeded and roughly chopped
• 200 ml water, (might require a little extra)
• 2 tbsp DS Premium Organic Extra Virgin Olive Oil
• 2 garlic cloves, finely crushed
• 1 tsp paprika
• A pinch of saffron threads
• ½ tsp turmeric
• ¾ tsp ground cumin
• ½ tsp ground ginger
• ½ tsp ground coriander
• 1 tsp raw honey
• 1 tbsp parsley, finely chopped
• 1 tbsp coriander, finely chopped
• 1 tbsp lemon juice
• Salt to taste