Sikbadj

• 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

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.

onions, red birds, sunflower oil, cinnamon, allspice, garlic salt, ground coriander, sugar, salt, aubergines, dates, apricots, almonds, sesame seeds

Taken from www.food.com/recipe/sikbadj-222612 (may not work)