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.
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
- Season the lamb cubes with salt, pepper, cumin, and paprika.
- 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.
- In the same pot, add the chopped onion and cook until softened. Add the minced garlic and cook for another minute.
- Add the diced tomatoes, tomato paste, cinnamon, and cayenne pepper to the pot. Stir well to combine.
- 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.
- Cover the pot and let the stew cook for about 45-50 minutes, or until the lamb is tender and the eggplant is soft.
- Adjust the seasoning with salt and pepper, if needed.
- 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