Maghmour (damascus-style Lamb And Eggplant Stew)
Maghmour is a traditional Syrian stew that features tender lamb and eggplant simmered in a rich and flavorful tomato-based sauce. This hearty dish is a staple in Damascus-style cuisine and is perfect for a comforting and satisfying meal.
Ingredients
- 1 lb lamb, cut into cubes
- 2 large eggplants, diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 can (14 oz) diced tomatoes
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 cups vegetable broth
- Fresh parsley for garnish
Instructions
- Season the lamb with salt, pepper, cumin, and coriander.
- Heat olive oil in a large pot over medium heat. Brown the lamb on all sides, then remove from the pot and set aside.
- In the same pot, add the onion and garlic. Sauté until softened.
- Add the tomato paste, diced tomatoes, cinnamon, and cayenne pepper. Stir to combine.
- Return the lamb to the pot and add the vegetable broth. Bring to a simmer, then cover and cook for 30 minutes.
- Add the diced eggplant to the pot and continue to simmer for an additional 20-30 minutes, or until the lamb is tender and the eggplant is cooked through.
- Adjust seasoning with salt and pepper as needed.
- Serve the maghmour hot, garnished with fresh parsley.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 18g
Supplies
Large pot Cutting board Knife Wooden spoon
Tools
Serving bowls Soup ladle
Serving suggestions
Maghmour is delicious when served with warm pita bread or over a bed of fluffy rice.
Tips & tricks
For a vegetarian version, you can substitute the lamb with chickpeas or tofu for a protein-rich alternative.
Cost
$20