Begendi (assyrian Lamb And Eggplant Curry)

Begendi is a traditional Assyrian dish that combines tender lamb with a rich and creamy eggplant curry. This hearty and flavorful dish is perfect for a cozy family dinner or a special occasion.

Gluten Free Dairy Free Main Course Assyrian Assyrian Cuisine Lamb Curry Eggplant Recipe
Begendi (assyrian Lamb And Eggplant Curry)

Ingredients

  • 1 lb lamb, cut into cubes
  • 2 large eggplants
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 cup tomato puree
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 cup chicken or vegetable broth
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C). Prick the eggplants with a fork and place them on a baking sheet. Roast for 45-50 minutes until the skin is charred and the flesh is soft.
  2. Let the eggplants cool, then peel off the skin and chop the flesh. Place the chopped eggplant in a bowl and mash it with a fork or potato masher. Set aside.
  3. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 2 minutes.
  4. Add the lamb cubes to the pot and brown them on all sides, about 8-10 minutes.
  5. Stir in the tomato puree, ground cumin, coriander, paprika, cinnamon, turmeric, and cayenne pepper. Season with salt and pepper.
  6. Pour in the chicken or vegetable broth and bring the mixture to a simmer. Cover the pot and cook for 45-50 minutes, or until the lamb is tender.
  7. Once the lamb is cooked, stir in the mashed eggplant until well combined. Simmer for an additional 5-10 minutes to allow the flavors to meld together.
  8. Adjust the seasoning if needed, then remove the pot from the heat.
  9. Serve the begendi hot, accompanied by rice or flatbread.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Large pot Baking sheet Bowl Fork or potato masher

Tools

Knife Cutting board Spatula Serving spoon

Serving suggestions

Serve the begendi with a side of fluffy basmati rice and a fresh salad.

Tips & tricks

For a smokier flavor, you can char the eggplants directly over an open flame on a gas stovetop before roasting them in the oven.

Cost

$20