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🍽️ Lamb, Zucchini and Couscous Tajine

607 kcal · 30 min · 4 servings

Ingredients

• 800 g Lamb meat (e.g. shoulder)
• 1 Eggplant
• 2 Zucchini
• Salt
• Pepper (freshly ground)
• 2 red onions
• 3 tbsp Olive oil
• 1 tsp Freshly grated ginger
• 1 tsp Ground turmeric
• 1 tsp Ground cumin
• 0.5 tsp Cinnamon
• 60 ml Meat broth
• 1 tbsp Tomato paste
• Lemon juice (to taste)
• 300 g Couscous

Instructions

1. 1. Preheat the oven to 200 degrees Celsius fan-forced.
2. 2. Rinse the meat under cold water and pat it dry with a kitchen towel.
3. 3. Cut the meat into small, bite-sized cubes.
4. 4. Wash the eggplant thoroughly and slice it into thick rounds.
5. 5. Sprinkle the eggplant slices with salt and let them sit for ten minutes to draw out moisture.
6. 6. Pat the eggplant dry with a kitchen towel afterwards.
7. 7. Wash the zucchini and slice it as well.
8. 8. Peel the onions and chop them finely.
9. 9. Heat some oil in a large pan.
10. 10. Fry the eggplant in the hot oil until golden brown.
11. 11. Add the chopped onions, ginger, turmeric, cumin, and cinnamon to the eggplant in the pan.
12. 12. Stir everything well to distribute the spices.
13. 13. Add the meat cubes and the zucchini slices.
14. 14. Mix the ingredients well together.
15. 15. Stir the meat broth and tomato paste into the mixture.
16. 16. Remove the pan from the heat source.
17. 17. Season the dish with salt and pepper to taste.
18. 18. Divide the meat mixture evenly onto four large pieces of parchment paper.
19. 19. Cook the couscous according to the instructions on the package.
20. 20. Place the parchment packets with the filling onto the plates.
21. 21. Serve the cooked couscous alongside.
22. 22. Drizzle the tajine with some lemon juice if desired.

Nutrition per serving

• kcal: 607
• Protein: 54 g · Fett/Fat: 17 g · Carbs: 58 g