This dish does not look very nice—it is a muddy brown—but the flavors are deliciously rich and strong, and the meat is meltingly tender. Serve it with plain or Vermicelli Rice (page 304).
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
To peel the baby onions or shallots, drop them in boiling water and poach for 5 minutes to loosen the skins. Drain and peel them while still warm.
Step 2
Cut the meat into 8 large pieces and trim off only some of the fat. Heat 2 tablespoons oil in a large pan, put in the meat, and turn to brown it all over, then lift it out. It will have released quite a bit of fat. Fry the baby onions or shallots and the whole cloves of garlic in the fat, stirring until golden. Lift them out and set aside.
Step 3
Pour off the fat, and return the meat to the pan. Cover with water bring to the boil, and remove the scum. Add the garlic, salt, pepper, cinnamon, allspice, and sugar. Simmer, covered, for about 1 1/2 hours, until the meat is very tender, adding water, as necessary, to keep it covered.
Step 4
Cut the eggplants into 1/2-inch-thick rounds. Brush them with oil and cook them under the preheated broiler or in a grill pan, turning them over once, until browned; they do not need to be cooked through.
Step 5
Put the onions in with the meat, add the vinegar and mint, and simmer, covered, for 10 minutes. Add the eggplants and cook for a further 20 minutes.
