Description
A comforting and rich Lebanese lamb stew with eggplant, perfect for cozy family dinners.
Ingredients
Scale
- 1 lb lamb, cut into chunks
- 1 large eggplant, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tomatoes, diced
- 2 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- Salt and pepper to taste
- Olive oil
- Fresh parsley for garnish
Instructions
- Heat a splash of olive oil over medium heat in a large pot. Add the chopped onions and minced garlic, sautรฉing until softened.
- Toss in the lamb chunks, browning them on all sides for rich flavor.
- Sprinkle in the cumin, coriander, turmeric, salt, and pepper; stir well to coat the lamb.
- Incorporate the diced tomatoes and vegetable broth, then bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer for about an hour until the lamb is tender.
- Add the cubed eggplant, and continue to cook for an additional 20-30 minutes until it becomes soft.
- Taste and adjust the seasoning before serving.
- Ladle the stew into bowls and garnish with freshly chopped parsley.
Notes
For a lighter version, substitute the lamb for chicken or chickpeas.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 26g
- Cholesterol: 75mg