Moroccan Lamb

To begin, preheat the oven to 180ºC fan/200ºC/gas 6.

Prepare the aubergines by trimming both ends, halving length-ways and cutting into thick slices. Roughly chop the tomatoes. Then, place the vegetables onto a large baking tray. Drizzle with olive oil and season with salt and pepper. Ensure the vegetables are spread evenly in a single layer, then place them into the preheated oven for 20 minutes.

Meanwhile, in a heatproof bowl, cover the couscous with 600ml of boiling water. Cover and leave for 15 minutes.

Season the lamb with salt, pepper and 1 tsp garam masala. Heat a drizzle of olive oil in a large pan on medium-high heat, and add the lamb. Cook for 8 minutes until browned on all sides. Then, add a generous dash of red wine vinegar and cook for a further 2 minutes.

Remove the lamb from the pan and leave it to rest for a few minutes. Using the same pan, add the cumin seeds and crush in the garlic. Cook for 1-2 minutes until light and golden.

Now, fluff up the couscous with a fork and portion between 4 plates. Add the vegetables straight from the oven, followed by the diced lamb. Sprinkle over the coriander leaves, toasted garlic and cumin seeds. Serve and enjoy!