Bab al-Mandab Stew Bridge

Ingredients

• 800 g lamb stew meat, cubed
• 2 aubergines, halved lengthwise
• 2 courgettes, halved lengthwise
• 2 red onions, roughly chopped
• 4 garlic cloves, minced
• 1 red chili, sliced
• 2 cans diced tomatoes (800 g)
• 1 tbsp tomato paste
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp cinnamon
• 1 tsp smoked paprika
• 1 lemon, juice and zest
• 4 tbsp olive oil
• Salt and pepper to taste
• Fresh coriander, for garnish

Method

1. Heat 2 tbsp olive oil in a large stew pot. Brown the lamb on all sides.
2. Add onion, garlic, and red chili. Sauté for 5 minutes.
3. Add cumin, coriander, cinnamon, and paprika. Cook 1 minute until fragrant.
4. Add diced tomatoes, tomato paste, lemon zest and juice to the meat. Stir in salt and pepper.
5. Let the stew simmer gently for 2 hours with the lid on, until the meat is tender.
6. Brush the aubergine and courgette halves with remaining olive oil. Grill on high heat until golden and cooked through.
7. Spoon the stew onto a large platter to form a 'sea'.
8. Lay the grilled aubergine and courgette diagonally across the stew to form a strait or bridge shape.
9. Garnish with fresh coriander.

Serving notes

• Serve with flatbread to soak up the sauce.
• Let guests take a piece of 'bridge' with their stew.