• 900 g shoulder of lamb
• 2 aubergines
• salt
• 2–2½ tablespoons olive oil
• 1 large onion, sliced
• 3 teaspoons chopped mint
• 3 teaspoons chopped marjoram
• freshly ground pepper
• 225 g very ripe tomatoes or 1 tin of tomatoes
• 1 large clove garlic, crushed
• 1 heaped teaspoon crushed cumin seed

Preheat the oven to 180°C/350°F/Gas 4.

Cut the meat into 2.5cm cubes. Cut the aubergines into cubes about the same size as the lamb. Sprinkle them with salt and put in a colander to drain with a plate on top of them to weigh them down.

Heat the olive oil in a pan and sweat the sliced onion. Add the meat and allow it to colour, sprinkle with mint and marjoram and season. Transfer the meat and onions to a casserole.

Wash off the aubergines and drain them in kitchen paper; toss them in olive oil in the pan, season with salt and freshly ground pepper and cook for 10 minutes. Add to the meat and cover. Skin the tomatoes, chop them up and put them in the casserole with the meat mixture. Add crushed garlic. Heat the cumin for a few minutes either in a bowl in the oven or in a frying pan, crush in a mortar and add to the casserole. Cook on a gentle heat or in a moderate oven for about 1½ hours. Taste, correct the seasoning and de-grease the cooking liquid if necessary. Serve with rice.