Instructions: Grain the soaked chickpeas.

Cover with water bring to the boil and cook until tender.

Chop the aubergines into rough chunky 25mm dice and place in a colander over the sink.

Sprinkle with salt (about 1 tablespoon). This will dehydrate the aubergines and drain away some of the bitter juices (leave for about 1/2 hour).

Blanch the tomatoes in boiling water remove the skins deseed and quarter.

Using a pestle and mortar pound up the coriander seeds cumin seeds and 1 teaspoon salt then put into a bowl and add 12 gratings of nutmeg.

Toss the lamb into the mixture and stir well to coat.

Heat a large casserole pan add 2 tablespoons of olive oil and sear the lamb until dark golden brown.

Gently squeeze the excess liquid from the aubergines (this will take away most of the salt too).

Add 2 more tablespoons of olive oil to your hot pan and fry the aubergines with the lamb for about 2 minutes keeping everything on the move.

Add the chilli and ginger and cook for 3 minutes.

Then add the garlic and cook for 1 minute (still stirring so as not to overcolour).

Add the vinegar and tomatoes and shake now and again.

Turn the heat down to a gentle simmer place a lid on and leave for 1 hour then add the cooked chickpeas and simmer for a further 5 minutes.

The tomatoes should have melted to a sauce and the aubergines should be sweet.

Check the seasoning and stir in the parsley and coriander.

Serve with couscous.

This is a great dish. Its fun to cook and it has a really authentic flavour. The fragrant warmth of the chillies and ginger really make this one. I use trimmed neck fillet or lamb (or you could use any nice stewing lamb) which is widely available in supermarkets and is reasonably priced.

Serves 4

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.