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Lamb with aubergines and dates
Sikbaj
Preparation info
Serves
6-8
Difficulty
Medium
Appears in
The Cooking of the Middle East
Published 1991
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.
Ingredients
750 g 1½ lb 3 tablespoons
Method
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