Tunisian Lamb and Eggplant Stew
Ingredients
- 500 grams lamb meat
- 100 grams cooked chickpeas
- 1 large onion
- 2 medium eggplants
- 1/2 tablespoon red pepper paste
- 2 tablespoons tomato paste
- 2 green peppers
- 1 tablespoon white vinegar
- 1/2 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon powder
- 2 tablespoons oil
- Boiling water as needed
Preparation
Fry the eggplants in oil until golden brown and set aside.
Sauté the onion with oil until lightly golden, then add the meat and sauté until it changes color.
Add the spices; once the aroma is released, add the tomato paste and red pepper paste, sauté well, then add boiling water and let the meat cook.
When the meat is 95% cooked, add the cooked chickpeas and let the meat cook completely.
Add the green peppers, salt, and vinegar, and cook for 5 more minutes.
Finally, add the fried eggplants, cook for another 10 minutes, and when serving, garnish with chopped mint and parsley.
Tips
The original recipe uses beef, but lamb can be substituted.
Chickpeas should be soaked and added with the meat; here, precooked chickpeas are used and added later.
The key to flavor is the vinegar for sourness and red pepper paste for spiciness; you can use harissa or Turkish biber salçası as alternatives.
