Stamna-Baked Lamb with Aubergines

Preparation info
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Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

  • About

Meat and vegetable dishes that are slow-cooked in earthenware pots are common throughout the Eastern Mediterranean region and across North Africa. The techniques are basic, eschewing preliminary frying. The pots, which are usually glazed inside but unglazed without, have different names - stamna in Greece, tagine in Morocco, and so on. We all have a tendency to fall into a sort of automatic pilot when we cook a certain type of dish we know well. Thus, when making a stew we start by frying t