Maghmour (syrian Lamb And Eggplant Casserole)
Maghmour is a traditional Syrian Jewish dish that features tender lamb and savory eggplant, slow-cooked to perfection. This hearty casserole is bursting with rich flavors and aromatic spices, making it a comforting and satisfying meal for any occasion.
Ingredients
- 1 1/2 pounds boneless lamb, cut into cubes
- 2 large eggplants, peeled and diced
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1/4 cup tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup chopped fresh parsley, for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
- Add the diced lamb to the pot and cook until browned on all sides.
- Stir in the diced eggplant, diced tomatoes, tomato paste, cumin, cinnamon, cayenne pepper, salt, and pepper. Mix well to combine all the ingredients.
- Cover the pot and let the maghmour simmer over low heat for about 2 hours, stirring occasionally, until the lamb is tender and the eggplant is soft.
- Once cooked, adjust the seasoning if needed and garnish with chopped fresh parsley before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pot Cutting board Knife Wooden spoon Measuring spoons
Tools
Cooking pot Serving spoon Measuring cups
Serving suggestions
Serve the maghmour with warm pita bread or steamed rice for a complete and satisfying meal.
Tips & tricks
For a richer flavor, you can marinate the lamb in a mixture of olive oil, garlic, and spices for a few hours before cooking.
Cost
$25