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.

Libyan Style Lamb Stew with Eggplant (Djaj Bil-Batinjan)

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

  1. In a large pot, heat the olive oil over medium heat. Add the lamb chunks and cook until browned on all sides.
  2. Add the chopped onion and minced garlic to the pot. Cook until the onion is soft and translucent.
  3. Stir in the cumin, paprika, cinnamon, and cayenne pepper. Cook for 1-2 minutes until fragrant.
  4. Add the diced tomatoes and eggplant to the pot. Stir to combine with the lamb and spices.
  5. 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.
  6. 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