Yield 4 ptns

Ingredients

  • 650g Lamb – lean diced
  • 600g Aubergine – diced
  • 2 tbsps Olive oil
  • 350g Onions – sliced
  • 2/3rd tsp Cinnamon – ground
  • ½ tsp Allspice
  • 1/4 tsp Ginger – ground
  • 80g Dates – dried
  • 3 - 4 tbsps Red wine vinegar
  • 90g Almonds – whole blanched
  • To taste Sea salt & pepper
  • As required Water

Method

In a casserole pot, Brown the lamb & aubergine to dark golden brown (you can do this separately then mix together), add the onion, sea salt & pepper. Stir often until onions softens.

Add Cinnamon, Allspice & Ginger, cook until fragrant, stir often.

Add Dates & vinegar, stir well, add water to just level with the top of the mix, stir in the almonds, bring to the boil, then cook (with a lid) in the oven for 2-2 ½ hrs on 140°c.

Remove from oven, check seasoning, serve – or chill and reheat the next day

N.B - Nice with couscous

Share