Sikbadj

Name: Sikbadj
Ingredients: 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

15 ingredients

10 steps

Ingredients

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

Directions

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.