Ingredients
- 1 kg cubed lamb shoulder
- 1 large onion, finely sliced
- 500 ml water
- 1 Tbsp date syrup (aka silan)
- salt and pepper, to taste
- 2 eggplants
- ⅔ Tbsp oil, for frying
- 3 beefsteak tomatoes
- juice of 1 ½ lemons (1 lemon if it is a big one)
- 2 Tbsp pomegranate molasses
- 1 tsp honey
Instructions
- Begin by sauteing the onion and cubes of lamb until they are golden brown.
- Add 1 Tbsp date syrup and cover with 500 ml of water. Turn the heat to low and leave to simmer for an hour, until the meat is tender.
- Whilst the meat is simmering, slice the eggplant and fry in olive oil with a little salt and pepper. Once cooked, keep to one side to cool.
- Remove the meat from the liquid and lay at the bottom of the casserole dish.
- Layer the eggplant slices on top and press down slightly.
- Slice the beef tomatoes and lay them on top of the eggplant.
- Pour the cooking liquid from the meat into a saucepan and gently heat through with the other ingredients.
- Pour over the layered dish and bake at 365°F (185°C) for 1 hour until everything is cooked through and bubbling.
- Serve as a stand-alone dish or over rice.
Notes
Store the dish, covered, for 1-2 days in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 2-3 hours
- Category: Main
- Method: Slow-Cook
- Cuisine: Mizrahi