"Discover Yakhnet Batinjen, a hearty Lebanese stew where tender lamb simmers in a spiced tomato sauce infused with cinnamon, allspice, and turmeric. Golden-fried eggplant cubes are added at the end for perfect texture contrast. This comforting dish is ideal served with rice and greens."
🥗 Ingredients (11 items)
Method 4 Steps
- 1
Start by cooking the lamb, which may take up to 2 hours to become really tender. Heat olive oil in a pot over medium-high heat and brown the meat. After 3 or 4 minutes, stir in the onion, garlic, and green bell pepper. Stir-fry for another 3 or 4 minutes, then add the tomato paste, followed by the fresh tomatoes, spices, and salt. Add water up to the level of the meat and bring to a boil. Once boiling, lower the heat to let the ragout simmer until the meat is tender and a nice sauce has formed.
- 2
Meanwhile, after washing and peeling the eggplants zebra-style, cut them into cubes, place in a sieve over a bowl, and sprinkle with salt. This draws out water and bitterness while reducing oil absorption during frying.
- 3
Rinse off the salt, drain, and pat the eggplant cubes dry before frying. If air-frying, toss with 1 large tbsp olive oil. Use a bit more oil if shallow-frying (deep-frying not necessary).
- 4
When the ragout is ready, stir in the fried eggplant and cook together for 5 to 7 minutes. Taste and adjust seasonings if needed. Serve with rice and a side of greens.
+50 XP earned!