Sikbadj Recipe

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Ingredients:

Serving

Directions:

Fry the onions and the chillies in a large saucepan in 3 tablespoons of oil.
Add the lamb to the onion and turn to brown all over.
Cover with water and bring to the boil.
Add cinnamon, allspice, coriander, garlic salt and salt, pepper and sugar.
Simmer covered for about an hour.
Meanwhile sprinkle plenty of salt on the aubergines and let them degorge their juices.
When the meat is very tender, rinse the aubergines and add them to the stew with a little bit of water if necessary.
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.
Fry the almonds in oil until browned and toast the sesame seeds in a dry frying-pan until lightly coloured.
Serve the stew, sprinkled with almonds and sesame seeds on a large shallow plate.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	443.55 Kcal (1857 kJ)
Calories from fat	178.89 Kcal
		% Daily Value*
Total Fat	19.88g	31%
Cholesterol	73.71mg	25%
Sodium	152.77mg	6%
Potassium	698.04mg	15%
Total Carbs	29.59g	10%
Sugars	21.98g	88%
Dietary Fiber	4.98g	20%
Protein	27.8g	56%
Vitamin C	2.5mg	4%
Iron	3.5mg	19%
Calcium	103.2mg	10%

Amount Per 100 g
Calories	189.74 Kcal (794 kJ)
Calories from fat	76.52 Kcal
		% Daily Value*
Total Fat	8.5g	31%
Cholesterol	31.53mg	25%
Sodium	65.35mg	6%
Potassium	298.6mg	15%
Total Carbs	12.66g	10%
Sugars	9.4g	88%
Dietary Fiber	2.13g	20%
Protein	11.89g	56%
Vitamin C	1.1mg	4%
Iron	1.5mg	19%
Calcium	44.1mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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