Mataziz

Step 1: Heat the 3 tbsp vegetable oil in a large heavy pot over a medium-high heat. Brown the 1 ¾ lb lamb shoulder in two batches for 4–5 minutes each until coloured on all sides, then lift out.

Step 2: Fry the 2 onions in the same pot for 6–8 minutes until soft and golden. Stir in the 4 cloves garlic, 2 tsp baharat spice mix, ½ tsp ground turmeric and 2 tbsp tomato purée for 1 minute.

Step 3: Return the lamb with the 4 tomatoes, 2 dried black limes, 6 ¼ cups water and 2 tsp salt. Bring to the boil, skim, cover and simmer gently for 60 minutes until the lamb is nearly tender.

Step 4: Meanwhile mix the 10 ½ oz whole-wheat flour, ½ tsp salt and ¾ cup water into a firm dough, knead for 3 minutes and rest it covered for 15 minutes.

Step 5: Roll the dough 5 mm thick and cut into 6 cm rounds with a glass.

Step 6: Add the 2 courgettes and 1 aubergine to the stew and simmer 10 minutes.

Step 7: Slide the dough discs into the simmering stew one by one, shaking the pot so they don't stick together. Cover and cook gently for 15–20 minutes. A common mistake is stirring hard, which tears the discs. They are done when they are soft right through and no longer floury in the middle when you cut one, and the lamb is tender enough to break with a spoon (at least 160°F).

Step 8: Fish out the black limes, check the salt and serve hot in deep bowls.