Slow-cooked Middle-Eastern lamb recipe | olivemagazine

Ingredients

• olive oil
• 1 onion peeled and chopped
• 2 cloves garlic peeled and finely chopped
• 500g lamb diced
• a pinch saffron mixed with 2 tbsp warm water
• ¼ tsp ground cinnamon
• ¼ tsp ground cumin
• ¼ tsp ground coriander
• 1 tsp turmeric
• 400g tin chopped tomatoes
• 2 tbsp tomato purée
• with a metal skewer or corkscrew dried limes
• 100g split yellow peas rinsed in cold water
• 1 aubergine
• to serve cooked rice
• chopped to serve flat-leaf parsley