Lamb Stew with Eggplant Sauce

Ingredients:
For the Stew:

• 1 large onion, chopped
• 3 tablespoons sunflower oil
• 2 pounds boned leg or neck fillet of lamb
• 1 pound tomatoes, peeled and chopped
• 1 teaspoon sugar, or to taste
• salt and black pepper

For the Eggplant Sauce:

• 3 pounds eggplants
• 3/4 sticks (6 tablespoons) butter
• 3 tablespoons flour
• 2 1/4 cups milk
• salt
• good pinch of nutmeg
• 1/2 cup grated cheese (guyere or a mature chedder)

How to Prepare:
For the stew, fry the onion in the oil until soft. Cut the meat into 1-inch cubes, add them to the pan, and cook, turning to brown lightly all over. Add the tomatoes, sugar, salt, and pepper. Cover with water and simmer, with the lid on, for 1 hour, until the meat is very tender, adding water if it becomes dry, but letting the sauce reduce at the end.

For the eggplant sauce, prick the eggplants with a pointed knife to prevent them from bursting in the oven. Place them on a large piece of foil on a baking sheet and roast them in a hot oven preheated to 475 F for about 45-55 minutes, or until they feel very soft when you press them and the skins are wrinkled. When cool enough to handle, peel and drop them into a strainer or colander with small holes. Press out as much of the water and juices as possible. Still in the colander, chop the flesh with a pointed knife, then mash it into a puree with a fork or wooden spoon, letting the juices escape through the holes.

Make a bechamel sauce by melting the butter in a saucepan, add the flour, and stir over low heat for about 2 minutes, until it is well blended. Take the pan off the heat and add the milk gradually, beating vigorously all the time to avoid lumps forming. Add salt and nutmeg, and cook over low heat, stirring constantly for about 15 minutes, until the sauce thickens.

Off the heat, mix the eggplant puree into the bechamel sauce, then return to the heat, beating vigorously until it is well blended. Add the grated cheese and stir until it has melted. Add a little salt if necessary.

Serve the stew meat in a wide shallow dish with the eggplant sauce in a circle around it.

Kefta Ghan’ Mi Bel’ (Lamb Kefta)

Meatballs:

• 1 kg (2 lb 4 oz) minced (ground) lamb
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 tablespoons finely chopped fresh flat-leaf (Italian) parsley
• 2 tablespoons finely chopped fresh coriander (cilantro) leaves
• ½ teaspoon cayenne pepper
• ½ teaspoon ground allspice
• ½ teaspoon ground ginger
• ½ teaspoon ground cardamom
• 1 teaspoon ground cumin
• 1 teaspoon paprika

Sauce:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 teaspoons ground cumin
• ½ teaspoon ground cinnamon
• 1 teaspoon paprika
• 2 x 425g (15 oz) cans chopped tomatoes
• 2 teaspoons harissa*
• 4 tablespoons fresh coriander (coriander) leaves

How to Prepare:
1) Preheat the oven to 180 C/350 F/Gas 4. Lightly grease two baking trays. Place the lamb, onion, garlic, herbs, and spices in a bowl and mix together well. Season to taste. Roll tablespoons of the mixture into balls and place them on the prepared trays. Bake for 18-20 minutes, or until browned.

2) Meanwhile, to make the sauce, heat the oil in a large saucepan, add the onion and cook over medium heat for 5 minutes, or until soft. Add the garlic, cumin, cinnamon, and paprika, and cook for 1 minute or until fragrant.

3) Stir in the tomato and harissa, and bring to a boil. Reduce the heat and simmer for 20 minutes, then add the meatballs and simmer for 10 minutes, or until cooked through. Stir in the coriander, season well and serve.

4) I served this dish atop a bed of garlic and olive oil flavored couscous, but it could also be served with flat bread as a side dish.

*Harissa is a hot chili paste that is commonly found in North African cooking, mainly Moroccan, Algerian, and Tunisian cuisine. It is added to couscous, soups, pastas and other recipes. It can also be purchased in Middle Eastern stores in a can.

For a very spicy harissa: use a blend of cayenne, chile de arbol, or cayenne with a milder chile like ancho chilies.

For a medium spiciness: use a blend of New Mexico chilies with guajillo chilies.

Harissa ingredients:

• 10-12 dried red chili peppers
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 teaspoon ground coriander
• 1 teaspoon ground caraway seeds
• 1/2 teaspoon cumin

Preparation:
Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.

In a food processor combine chili peppers, garlic, salt and olive oil. Blend.

Add remaining spices and blend to form a smooth paste.

Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.

What I did for Harissa was use a chili garlic sauce I used in Chinese cooking and threw in some cumin, paprika, cardamom, and coriander. I think I only added 2 tablespoons, but this is a flavor-to-taste sort of situation.