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.

Qeema Baingan (iraqi Lamb And Eggplant Curry)

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

  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
  2. Add the ground lamb to the pot and cook until browned, breaking it up with a spoon as it cooks.
  3. Stir in the diced eggplant, ground cumin, ground coriander, turmeric, and cayenne pepper. Cook for 5 minutes, stirring occasionally.
  4. Pour in the tomato puree and water, then season with salt and pepper. Stir well to combine all the ingredients.
  5. Cover the pot and let the curry simmer for 45-50 minutes, or until the lamb is tender and the eggplant is cooked through.
  6. 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