By Jon Emanuel, Executive Chef of Project Angel Heart
Buraniya is a lamb and eggplant stew originating in the Middle East. It has the same consistency as stews we make here in the United States, but with spices from Morocco and Turkey. The recipe we serve our clients is adapted from The New Book of Middle Eastern Food. Don’t let the long cooking time scare you! We promise it’s worth it.
- 3 onions, chopped
- vegetable oil
- 5 cloves of garlic, chopped
- 2 1/4 pound of lamb shoulder, cut into cubes
- 5 tomatoes, skinned and quartered
- Salt and pepper
- Juice of 1 lemon
- 1 1/2 teaspoon of cinnamon
- 3/4 teaspoon of allspice
- 4-5 medium eggplants
- 4-5 red bell peppers, roasted
- 5 tablespoons chopped flat-leaf parsley
- Fry the onions in about 2 tablespoons of oil until soft and golden. Add the garlic and the meat and brown it well so that a crust forms.
- Add the tomatoes and salt, pepper, lemon juice, cinnamon, and allspice. Cover with water, stir well, and bring to a boil.
- Simmer gently, covered, for about 1 1/2 hours, until the meat is very tender, adding water to keep the meat covered.
- Cut the eggplants and red bell peppers into 1/2 inch thick slices and brush generously with oil. (You do not need to peel the eggplants because the skin will soften eventually).
- Cook under the broiler or in a grill pan, turning over once until lightly colored. Cut in half and add to the stew.
- Simmer, covered, for 1/2 hour, adding parsley towards the end. Enjoy!