Name: Lamb with pumpkin and apricots (Mechmachia)
Yield: Serves 4
Cuisine: Tunisian
Ingredients: 100 g (3½ oz) pitted prunes, soaked in water; 100 g (3½ oz) dried, pitted apricots, soaked in water; 250 g (9 oz) pumpkin, peeled, deseeded and grated; 1 litre (1¾ pints) water; 500 g (1 lb 2 oz) boned shoulder of lamb, cut into small chunks; 4 tsp caster sugar; salt, to taste; vegetable oil, for frying; 2 large onions, peeled and finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

The North African Kitchen

By Fiona Dunlop

Published 2008

About

This dish combines meat with sweet dried fruits, while caramelized onion adds a melt-in-the-mouth quality. It is best eaten with steaming couscous scattered with fried almonds.

Ingredients

vegetable oil, for frying
2 large onions, peeled and finely chopped
salt, to taste
4 tsp

Method

Heat the vegetable oil in a large casserole dish. Lightly fry the onion, sprinkled with a little salt, until golden. Add the sugar and stir to caramelize the mixture.
Add the pumpkin, stirring well over a medium heat to bind the mixture.
Add the lamb, cook for 5 minutes, then add the raisins and water. Reduce the heat and simmer for 45 minutes. When t