Qeema Baingan (iraqi Lamb And Eggplant Curry)
Qeema Baingan is a traditional Iraqi dish that combines flavorful lamb with tender eggplant in a rich and aromatic curry. This dish is a perfect representation of the delicious and diverse flavors of Iraqi cuisine.
Ingredients
- 1 lb ground lamb
- 2 medium eggplants, diced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp cayenne pepper
- 1 cup tomato puree
- 1/2 cup water
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
- Add the ground lamb to the pot and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the diced eggplant, ground cumin, ground coriander, turmeric, and cayenne pepper. Cook for 5 minutes, stirring occasionally.
- Pour in the tomato puree and water, then season with salt and pepper. Stir well to combine all the ingredients.
- Cover the pot and let the curry simmer for 45-50 minutes, or until the lamb is tender and the eggplant is cooked through.
- Adjust the seasoning if needed, then serve the Qeema Baingan hot with rice or 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 Spoon Cutting board Knife
Tools
Cooking pot Stove
Serving suggestions
Serving suggestions: Qeema Baingan pairs well with steamed basmati rice or warm pita bread.
Tips & tricks
Tip: For a spicier kick, increase the amount of cayenne pepper according to your preference.
Cost
$15