Lamb with Aubergine & Dates

Serves 4

Ingredients

• 650g Lamb – lean diced
• 600g Aubergine – diced
• 2 tbsps Olive oil
• 350g Onions – sliced
• 2/3^rd 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.

Delicious with couscous.

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