Libyan Lamb and Eggplant Curry

Ingredients

Olive oil

2 tablespoons

Lamb shoulder

2 pounds, cut into 1-inch cubes

Onion

1 large, chopped

Garlic

4 cloves, minced

Ginger

1 tablespoon, grated

Curry powder

2 tablespoons

Cumin

1 tablespoon

Coriander

1 tablespoon

Cayenne pepper

1 teaspoon (adjust to taste)

Cinnamon

1 teaspoon

Black pepper

1/2 teaspoon

Salt

1 teaspoon, or to taste

Tomato paste

2 tablespoons

Tomatoes

2 cups, diced (fresh or canned)

Eggplant

1 large, cubed

Fresh cilantro

for garnish

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the lamb cubes in batches to avoid overcrowding and cook until browned on all sides. Remove the lamb from the pot and set aside.
3. In the same pot, add the chopped onion and sauté until softened and translucent, about 5 minutes.
4. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
5. Stir in the curry powder, cumin, coriander, cayenne pepper, cinnamon, salt, and black pepper. Cook for about 1 minute to toast the spices and enhance their flavors.
6. Add the diced tomatoes and tomato paste to the pot, followed by the browned lamb. Stir well to combine all the ingredients.
7. Cover the pot and reduce the heat to low, allowing the curry to simmer for 30 minutes. Stir occasionally to prevent sticking.
8. Add the cubed eggplant to the pot, stirring to coat it in the curry sauce. Cover again and continue to simmer for an additional 20-30 minutes, or until the lamb is tender and the eggplant is soft.
9. Taste the curry and adjust seasoning with additional salt or spices if needed.
10. Serve the Libyan Lamb and Eggplant Curry hot, garnished with fresh cilantro. This dish pairs beautifully with fluffy couscous or warm crusty bread to soak up the flavorful sauce.