Lamb with aubergines and dates


Preparation info

  • Serves


    • Difficulty


Appears in

The Cooking of the Middle East

The Cooking of the Middle East

By Claudia Roden

Published 1991

  • About

A mixture of pureed dates and vinegar (a combination that has come down from ancient Persia to the countries of North Africa) gives a wonderful sweet and sour flavour to this aromatic stew. It is very easy to make in large quantities.


  • 750 g ( lb) aubergines, cubed
  • 3 tablespoons olive oil


Place the aubergines in a colander, sprinkle with salt and leave for 30 minutes. Rinse the salt off and drain.

Heat the oil in a large pan and fry the onions until golden. Add the meat and turn to brown it all over. Add the cinnamon, allspice, ginger and a little pepper and cover with water. Bring to the boil, remove any scum and then simmer for 1 hour or until the meat is tender. Add t