Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.
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Place the onions, garlic, celery and leeks into a food processor and pulse until very finely chopped
600g of onion, peeled and quartered
3 celery sticks, chopped
1 leek, chopped
8 garlic cloves, peeled
Preheat the oven to 170°C/gas mark 3
Heat the olive oil in a pan over a medium-high heat. Sear the lamb on all sides. Remove from the casserole pan and set aside
2 tbsp of olive oil
1 leg of lamb
Slice the aubergines in half lengthways and slice into 1cm semi-circles. Fry the aubergine in a little olive oil until evenly browned, transfer to a plate
3 tbsp of olive oil
Add more olive oil to the pan. Add the chopped onion, leek, celery and garlic mixture and use a wooden spoon to scrape any of the caramelised food from the base of the pan and into the mix
1 tbsp of olive oil
Add the ground cinnamon and cook, stirring continuously, for a further 5 minutes
1/2 tsp ground cinnamon
Stir in the harissa paste and tomato purée and cook for a further 2 minutes
2 tsp harissa
3 tbsp of tomato purée
Return the lamb to the casserole, followed by the aubergines
Pour over the tinned tomatoes, and enough water to cover the lamb. Bring to the boil
1.2kg tinned chopped tomatoes
500ml of water
Place the lid on the casserole dish and transfer to the oven. Cook for about 2-3 hours
For the cous cous, place the cous cous in a bowl and add a pinch of salt. Pour over enough boiling water to just cover. Add the butter, cover the bowl tightly with cling film and leave for 10 minutes
250g of couscous
1 pinch of salt
boiling water, to cover
25g of butter
Uncover the cous cous and use a fork to gently scrape the surface until it loosens and becomes light and fluffy. Continue until you have a consistent texture. Stir through the lemon zest to finish
2 lemons, zest only
Once the lamb is cooked, remove from the casserole and carve with a sharp knife. Arrange onto plates and pour over the aubergine sauce. Add the cous cous, natural yoghurt and some fresh coriander to each plate. Serve immediately
1 bunch of coriander, chopped
250ml of natural yoghurt
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