2 aubergines, finely chopped
2 red chillies, diced
1 bunch coriander, stalks and leaves separated and chopped
½ bunch coriander, finely chopped
3 garlic cloves, sliced
3 garlic cloves, finely chopped
2³¦³¾/¾¾±²Ô ginger, peeled and grated
½ bunch mint, finely chopped
1 onion, diced
1 bunch flatleaf parsley, leaves picked and chopped
½ bunch parsley, finely chopped
½ red onion, diced
300ml/10fl oz chicken stock
400g/14oz tin chickpeas
400g/14oz tin chopped tomatoes
3 preserved lemons, diced
1 bay leaf
salt and freshly ground black pepper
1 cinnamon stick
2 tsp coriander seeds, toasted and crushed
½ tbsp cumin seeds
2 tsp cumin seeds, toasted and crushed
1 tbsp harissa paste
1–2 tbsp runny honey
2 tbsp olive oil
4–6 tbsp olive oil
1 tsp saffron
1 tbsp tomato purée
2 lamb leg steaks