Makdous Bil Lahmeh (syrian Lamb And Eggplant Stew)

Makdous Bil Lahmeh is a traditional Syrian Jewish stew that combines tender lamb with rich eggplant, creating a flavorful and comforting dish. This hearty stew is perfect for a cozy family dinner or a special occasion.

Makdous Bil Lahmeh (syrian Lamb And Eggplant Stew)

Ingredients

  • 1 lb lamb, cut into cubes
  • 2 large eggplants, cubed
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 2 tomatoes, diced
  • 1/4 cup tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper
  • 2 cups chicken or vegetable broth
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley for garnish

Instructions

  1. Season the lamb cubes with salt, pepper, cumin, and paprika.
  2. Heat the olive oil in a large pot over medium heat. Add the seasoned lamb and cook until browned on all sides. Remove the lamb from the pot and set aside.
  3. In the same pot, add the chopped onion and cook until softened. Add the minced garlic and cook for another minute.
  4. Add the diced tomatoes, tomato paste, cinnamon, and cayenne pepper to the pot. Stir well to combine.
  5. Return the browned lamb to the pot and add the cubed eggplants. Pour in the chicken or vegetable broth and bring the stew to a simmer.
  6. Cover the pot and let the stew cook for about 45-50 minutes, or until the lamb is tender and the eggplant is soft.
  7. Adjust the seasoning with salt and pepper, if needed.
  8. Serve the Makdous Bil Lahmeh hot, garnished with fresh parsley.

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 Knife Cutting board Wooden spoon

Tools

Stovetop

Serving suggestions

Serve the Makdous Bil Lahmeh with warm pita bread or steamed rice.

Tips & tricks

For a richer flavor, you can brown the eggplant cubes before adding them to the stew.

Cost

$20