Spiced Lamb and Eggplant Stew (Djaj Bil-Batinjan)
Djaj Bil-Batinjan is a traditional Libyan stew made with spiced lamb and eggplant, creating a rich and flavorful dish that is perfect for a comforting meal.
Ingredients
- 1 lb lamb, cubed
- 2 eggplants, cubed
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 2 cups chicken broth
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the lamb and cook until browned on all sides.
- Stir in the onion and garlic, and cook until softened.
- Add the cumin, coriander, cinnamon, and cayenne pepper, and cook for 1 minute.
- Add the diced tomatoes, chicken broth, and eggplant. Season with salt and pepper.
- Bring the stew to a boil, then reduce the heat and simmer for 45-50 minutes, or until the lamb is tender and the eggplant is cooked through.
- Serve the Djaj Bil-Batinjan hot, with rice or crusty 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 Knife Cutting board Spatula
Tools
Stovetop
Serving suggestions
Djaj Bil-Batinjan is best served with a side of rice or crusty bread to soak up the flavorful stew.
Tips & tricks
Tip: For a spicier kick, add more cayenne pepper to the stew.
Cost
$20