Libyan Style Lamb Stew with Eggplant (Djaj Bil-Batinjan)
Djaj Bil-Batinjan is a traditional Libyan lamb stew with eggplant that is packed with rich flavors and spices. This hearty and comforting dish is perfect for a cozy family dinner or a special gathering.
Ingredients
- 1 lb lamb, cut into chunks
- 2 eggplants, cubed
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 tomatoes, diced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 2 cups chicken broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the lamb chunks and cook until browned on all sides.
- Add the chopped onion and minced garlic to the pot. Cook until the onion is soft and translucent.
- Stir in the cumin, paprika, cinnamon, and cayenne pepper. Cook for 1-2 minutes until fragrant.
- Add the diced tomatoes and eggplant to the pot. Stir to combine with the lamb and spices.
- Pour in the chicken broth and season with salt and pepper. Bring the stew to a simmer, then reduce the heat and cover the pot. Let it cook for 45-50 minutes, or until the lamb is tender and the eggplant is soft.
- Once done, adjust the seasoning if needed and serve the Djaj Bil-Batinjan hot with rice or crusty bread.
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 Wooden spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serve Djaj Bil-Batinjan with a side of couscous or a fresh salad for a complete meal.
Tips & tricks
For a richer flavor, you can marinate the lamb in a mixture of olive oil, lemon juice, and spices for a few hours before cooking.
Cost
$20