Fattet Betingan

• 500 g (1 lb) lean lamb, cubed
• 625 g (1¼

Cover the lamb with water and simmer until it is very tender, adding more water to keep the meat covered. Fry the aubergines in hot oil until coloured all over, drain on absorbent paper and put them in with the lamb. Season with salt, pepper and allspice and continue to cook for about 5 minutes until they are done.

Open out the pitta bread and cut it into pieces