- 8 Potatoes (add 2 pototoes per person)
- 1 Carrot
- 2 or 3 Onions
- 1 Courgette or Aubergine
- 250g Dried Apricots
- 250g Prunes
- Flaked Almonds
- 4 tbsp Agave syrup
- 1/2 Lemon juice
- Spices: Ginger, Cumin, Paprika, Ras el Hanoot, Salt, and Pepper
This is a delicious hearty dish my friend Maxime shared with me one evening. Be sure to give yourself a couple of hours for this one to cook but it is so worth it!
Heat Oil in a large casserole dish
(Optional) Soak prunes and Apricots in green tea overnight (or a few hours before)
Chop the potatoes in cubes, slice the carrots and onion, and slice or cube the courgette (or aubergine)
Cook onion in the oil until transparent (about 5 minutes). When onion is transparent add tbsp salt, pepper and ginger
Add potatoes in a layer and season with cumin and ras-el hanoot.
Repeat layering with carrots and spices, then courgette (or aubergine) and more spices
Cover and cook for 1 hour stirring every 20mins. When stirring try to keep the layering in position so potatoes are closest to the water at the bottom. Each time you stir add some salt and pepper to season.
After 1 hour add the apricots and prunes, Agave syrup and lemon juice. Taste the onion or courgette to adjust spices. Mix (without worrying about layers) and cook until potatoes are soft (approx 1 more hour)
Just before serving, toast Almond flakes and stir in