Recipe by wizkid
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.
- 2 large onions, coarsely chopped
- 2 red birds eye chilies, finely chopped
- 3 tablespoons sunflower oil
- 3 lbs cubed lamb (shoulder or leg)
- 3 teaspoons cinnamon
- 2 teaspoons allspice
- 2 teaspoons garlic salt
- 2 teaspoons ground coriander
- 2 tablespoons sugar
- salt and pepper
- 3 medium aubergines, cubed
- 12 ounces dried dates, pitted
- 4 ounces sharp dried apricots
- 8 ounces blanched almonds
- 2 tablespoons sesame seeds
Directions See How It's Made
- Fry the onions and the chillies in a large saucepan in 3 tablespoons of oil.
- Add the lamb to the onion and turn to brown all over.
- Cover with water and bring to the boil.
- Add cinnamon, allspice, coriander, garlic salt and salt, pepper and sugar.
- Simmer covered for about an hour.
- Meanwhile sprinkle plenty of salt on the aubergines and let them degorge their juices.
- When the meat is very tender, rinse the aubergines and add them to the stew with a little bit of water if necessary.
- 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.
- Fry the almonds in oil until browned and toast the sesame seeds in a dry frying-pan until lightly coloured.
- Serve the stew, sprinkled with almonds and sesame seeds on a large shallow plate.