Total Time
1hr 35mins
Prep 15 mins
Cook 1 hr 20 mins

This is one of the sweet ceremonial dishes of North Africa. In Tunisia it is usually made with either dates or sharply flavoured, dark, reddish brown apricots and a fair amount of sugar. It is really simple to make, delicious, and fills the house with aromatic smells.

Ingredients Nutrition

Directions

  1. Fry the onions and the chillies in a large saucepan in 3 tablespoons of oil.
  2. Add the lamb to the onion and turn to brown all over.
  3. Cover with water and bring to the boil.
  4. Add cinnamon, allspice, coriander, garlic salt and salt, pepper and sugar.
  5. Simmer covered for about an hour.
  6. Meanwhile sprinkle plenty of salt on the aubergines and let them degorge their juices.
  7. When the meat is very tender, rinse the aubergines and add them to the stew with a little bit of water if necessary.
  8. After another 20 minutes add the dates and apricots and dates and cook for another 10 - 20 minutes until the aubergines and fruits are soft.
  9. Fry the almonds in oil until browned and toast the sesame seeds in a dry frying-pan until lightly coloured.
  10. Serve the stew, sprinkled with almonds and sesame seeds on a large shallow plate.

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