Lebanese Lamb Tajine with Eggplant and Chickpeas
This Lebanese tajine is a comforting dish that combines tender lamb with soft eggplant and hearty chickpeas. Fragrant with cumin, cinnamon and dried mint, it captures the warmth of Lebanese mezze. Are you wondering what typical Lebanese dishes are? This tajine is a fine example: generous, spiced and meant for sharing. And if you're looking for a halal Lebanese restaurant near you, this recipe lets you recreate the ambiance of a true Lebanese meal at home, without compromise. The lemon at the end adds a freshness that perfectly balances the richness of the meat. A dish to enjoy with family or friends, served with rice or pita bread.
Ingredients
- lamb shoulder1 kg
- eggplants2 large
- onions2
- garlic4 cloves
- cooked chickpeas400 g
- chopped tomatoes400 g
- tomato paste2 tbsp
- olive oil4 tbsp
- ground cumin1 tsp
- cinnamon1 stick
- paprika1 tsp
- fresh coriander1 bunch
- dried mint1 tbsp
- lemon1
- salt1 tsp
- black pepper1/2 tsp
Instructions
- 1
Cut the lamb into cubes, season with salt and pepper. In a large pot, heat 2 tbsp olive oil and brown the meat on all sides. Set aside.
- 2
In the same pot, add 2 tbsp oil and sauté the sliced onions and minced garlic until tender.
- 3
Add the chopped tomatoes, tomato paste, cumin, paprika, cinnamon stick, dried mint, salt and pepper. Return the meat, add 500 ml water, cover and simmer for 45 minutes over low heat.
- 4
Meanwhile, cut the eggplants into cubes, salt them and let drain for 15 minutes. Rinse and dry. Fry them in a pan with a little olive oil until golden, then drain on paper towels.
- 5
Add the eggplants, chickpeas and lemon juice to the pot. Continue cooking uncovered for 20 minutes until the sauce thickens.
- 6
Adjust seasoning, remove the cinnamon stick, sprinkle with chopped fresh coriander and serve hot with Lebanese rice or pita bread.
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