Kurdish Lamb & Eggplant Stew With Sumac (Meftuna Bacanan)

May 22, 2023May 22, 20230 1
Kurdish Lamb & Eggplant Stew With Sumac - A savory and hearty stew that will satisfy your cravings
in Stew

Prep

20 min

Cook

3 hours

Ready In

3 hours 20 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 tablespoons sumac ( ground )
16 ounces boiling water ( if using fresh tomatoes use less water about 10.5 ounces )
1 tablespoon butter
2 1/4 lbs lamb , cubed ( better at room temperature )
2 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
3 medium eggplants
3 medium red bell peppers ( or 2 large )
1 lb sun-dried tomato ( or fresh or canned tomatoes , I used some of both )
1 teaspoon red chili pepper flakes
2 tablespoons flour
6 tablespoons butter , chilled and cut in cubes
4 garlic cloves , finely crushed ( to serve )

Nutrision Information

Servings Per Recipe
6
Calories
563
Sugar
17g
Fat
42g
The Kurdish Lamb & Eggplant Stew With Sumac, also known as Meftuna Bacanan, is a classic dish from the Kurdish cuisine. This savory and hearty stew is perfect for a cozy night in or a family gathering. The tender lamb and soft eggplants are simmered in flavorful tomato-based broth seasoned with sumac, a tangy spice that gives this dish its unique flavor. This stew is often paired with rice or bread to soak up all the delicious juices.

Instructions

1.Combine the sumac and boiling water in a bowl and let it sit for 10 minutes.
2.Preheat the oven to 350°F.
3.Heat the butter in a large ovenproof pot over medium-high heat. Add the lamb and cook until browned on all sides, about 8 minutes. Remove the lamb from the pot and set it aside.
4.Add the eggplants, red bell peppers, sun-dried tomatoes, salt, black pepper, and chili pepper flakes to the pot. Cook for 5 minutes until the eggplants start to soften.
5.Sprinkle the flour over the vegetables and stir until combined. Pour the sumac water into the pot and stir until evenly mixed.
6.Return the browned lamb to the pot and stir until everything is combined. Cover the pot with the lid and bake in the preheated oven for 2-3 hours until the lamb is tender.
7.Serve hot with crushed garlic on top.

PROS

This stew is a great one-pot meal that is easy to make and packed with flavor.

The lamb is a good source of protein and the vegetables offer a variety of nutrients.

CONS

The stew requires some patience as it needs to be cooked in the oven for a few hours.

It may not be suitable for those who do not like eggplant or lamb.

HEALTH & BENEFITS

Lamb is a good source of protein, vitamin B12, and iron, which help boost energy levels and maintain healthy blood cells.
The eggplants and red bell peppers are both high in antioxidants and fiber, which help reduce inflammation and promote digestive health.
The sumac in this stew is also a good source of antioxidants and has been linked to reducing inflammation and improving cholesterol levels.

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