Ingredients
-
2
-
2
-
3
-
3
-
3
-
2
-
2
-
2
-
2
-
-
3
-
12
-
4
-
8
-
2
Directions
Sikbadj, This is one of the sweet ceremonial dishes of North Africa In Tunisia it is usually made with either dates or sharply flavoured, dark, reddish brown apricots and a fair amount of sugar It is really simple to make, delicious, and fills the house with aromatic smells , This is one of the sweet ceremonial dishes of North Africa In Tunisia it is usually made with either dates or sharply flavoured, dark, reddish brown apricots and a fair amount of sugar It is really simple to make, delicious, and fills the house with aromatic smells
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Steps
|
1
Done
|
Fry the Onions and the Chillies in a Large Saucepan in 3 Tablespoons of Oil. |
|
2
Done
|
Add the Lamb to the Onion and Turn to Brown All Over. |
|
3
Done
|
Cover With Water and Bring to the Boil. |
|
4
Done
|
Add Cinnamon, Allspice, Coriander, Garlic Salt and Salt, Pepper and Sugar. |
|
5
Done
|
Simmer Covered For About an Hour. |
|
6
Done
|
Meanwhile Sprinkle Plenty of Salt on the Aubergines and Let Them Degorge Their Juices. |
|
7
Done
|
When the Meat Is Very Tender, Rinse the Aubergines and Add Them to the Stew With a Little Bit of Water If Necessary. |
|
8
Done
|
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
Done
|
Fry the Almonds in Oil Until Browned and Toast the Sesame Seeds in a Dry Frying-Pan Until Lightly Coloured. |
|
10
Done
|
Serve the Stew, Sprinkled With Almonds and Sesame Seeds on a Large Shallow Plate. |
