Sikbadj

Time

Prep 15 min · Cook 80 min · 95 min total

Difficulty

medium

1. 1

   Fry the onions and the chillies in a large saucepan in 3 tablespoons of oil. Add the lamb to the onion and turn to brown all over.

2. 2

   Cover with water and bring to the boil. Add cinnamon, allspice, coriander, garlic salt and salt, pepper and sugar.

3. 3

   Simmer covered for about an hour. Meanwhile sprinkle plenty of salt on the aubergines and let them degorge their juices.

4. 4

   When the meat is very tender, rinse the aubergines and add them to the stew with a little bit of water if necessary.

5. 5

   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.

6. 6

   Fry the almonds in oil until browned and toast the sesame seeds in a dry frying-pan until lightly coloured.

7. 7

   Serve the stew, sprinkled with almonds and sesame seeds on a large shallow plate.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.