Sikbadj

Total Time: 1 hr 35 mins Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 12
• 2 large onions, coarsely chopped
• 2 red birds eye chilies, finely chopped
• 3 tablespoons sunflower oil
• 3 lbs cubed lamb (shoulder or leg)
• 3 teaspoons cinnamon
• 2 teaspoons allspice
• 2 teaspoons garlic salt
• 2 teaspoons ground coriander
• 2 tablespoons sugar
• salt and pepper
• 3 medium aubergines, cubed
• 12 ounces dried dates, pitted
• 4 ounces sharp dried apricots
• 8 ounces blanched almonds
• 2 tablespoons sesame seeds

Recipe

• 1 fry the onions and the chillies in a large saucepan in 3 tablespoons of oil.
• 2 add the lamb to the onion and turn to brown all over.
• 3 cover with water and bring to the boil.
• 4 add cinnamon, allspice, coriander, garlic salt and salt, pepper and sugar.
• 5 simmer covered for about an hour.
• 6 meanwhile sprinkle plenty of salt on the aubergines and let them degorge their juices.
• 7 when the meat is very tender, rinse the aubergines and add them to the stew with a little bit of water if necessary.
• 8 after another 20 minutes add the dates and apricots and dates and cook for another 10 - 20 minutes until the aubergines and fruits are soft.
• 9 fry the almonds in oil until browned and toast the sesame seeds in a dry frying-pan until lightly coloured.
• 10 serve the stew, sprinkled with almonds and sesame seeds on a large shallow plate.