Tabbakh Rohoh (Lamb, Aubergine and Courgette Stew with Rice)

Ingredients

• 3 tbsp olive oil
• 500 g diced lamb shoulder
• 1 onion
• 1 tsp ground allspice
• 0.5 tsp ground cinnamon
• 2 tbsp tomato purée
• 2 aubergines
• 2 courgettes
• 4 tomatoes
• 4 garlic cloves
• 1 tsp dried mint
• 300 g basmati rice

Method

1. 1

   Heat 1 tbsp olive oil in a heavy casserole over a high heat and brown the diced lamb shoulder for 5 minutes. Add the chopped onion and cook for 5 minutes more.

2. 2

   Stir in the allspice, cinnamon and tomato purée, then add 500ml water and 1 tsp salt. Cover and simmer gently for 45 minutes.

3. 3

   Meanwhile, cut the aubergines into 3cm cubes and fry in the remaining 2 tbsp oil in a frying pan over a medium-high heat for 6-8 minutes until golden.

4. 4

   Add the aubergine, the courgettes cut into chunks, the chopped tomatoes and crushed garlic to the lamb. Simmer uncovered for 25 minutes until the lamb is tender and the vegetables soft, then stir in the dried mint.

5. 5

   For the last 20 minutes, cook the rinsed basmati rice in 600ml boiling water with 1 tsp salt, covered, on the lowest heat for 12 minutes, then leave covered off the heat for 5 minutes. Serve the stew straight away over the rice.