Middle Eastern Lamb and Eggplant

Crumble
Ras el hanout is a North African spice mix that traditionally contains cinnamon, cumin, coriander and sometimes even rose petals.
Cals 824 · Prot 47 · Carbs 59 · Fat 52
Low-Carb
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45 min
photo
Ras el hanout is a North African spice mix that traditionally contains cinnamon, cumin, coriander and sometimes even rose petals.
Cals 824 · Prot 47 · Carbs 59 · Fat 52
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Lamb crumble
Lamb mince
350 Grams
Shallots
2 Piece
Pine nuts
20 Grams
Olive oil
1 Tbsp
Ras el hanout
5 Grams
Chilli flakes
2 Grams
Brown sugar
5 Grams
Soy sauce
20 ML
Eggplants and garnish
Eggplant
2 Piece
Vegetable oil
2 Tbsp
Salt
0.5 Tsp
Fresh mint
10 Grams
Pomegranate
1 Piece
Tahini sauce
Garlic cloves
1 Piece
Tahini
30 Grams
Mayonnaise
20 Grams
Natural yogurt
170 Grams
White vinegar
15 ML
Water
15 ML
Salt
0.5 Tsp

Tips for fussy eaters

Serve the lamb crumble over flat-breads instead of eggplants.

Pro tip

Don't rush the eggplants, the longer and slower you cook them for, the more tender they will be!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Roast eggplants

Preheat the oven to 200°C/ 180°C fan. Cut the eggplants in half, lengthwise. Score them in a criss-cross pattern, around two thirds into the flesh. Place the eggplants on a baking tray, skin-side down. Drizzle with a generous lug of vegetable oil and season liberally with salt. Rub the salt and oil into the flesh with cleans hands. Roast for 30-35 min. 
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2 Prep

Meanwhile, peel and finely slice the shallots. Roughly chop the pine nuts. Chop the mint leaves finely. Peel and mince the garlic. Halve the pomegranate. Hold each pomegranate half over a large bowl, seeds facing down and hit the skin with a wooden spoon, squeezing a little to release the seeds. Discard the shell and membrane.
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3 Make tahini sauce

Add the crushed garlic, tahini, mayonnaise, natural yogurt, white vinegar, a splash of cold water and a pinch of salt to a bowl and whisk until fully combined - this is your tahini sauce.
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4 Fry lamb

Heat a large pan over a medium heat with a drizzle of olive oil. Once hot, add the lamb mince and fry for 5-6 min or until browned. Add the shallots, Ras el hanout and chilli flakes (spicy!) and cook for 3 min. Add the brown sugar and soy sauce and cook for 1 min. Remove the pan from the heat and add the pine nuts.
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5 Serve

Once ready, pile the lamb crumble over the roasted eggplant halves. Drizzle with the tahini sauce and garnish with pomegranate seeds and chopped mint.

Tips for fussy eaters

Serve the lamb crumble over flat-breads instead of eggplants.

Pro tip

Don't rush the eggplants, the longer and slower you cook them for, the more tender they will be!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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