Recipesโ†’Syriaโ†’Syrian Lamb and Eggplant Stew

Syrian Lamb and Eggplant Stew

Tabakh Roho

A layered lamb and vegetable stew, traditionally made in Damascus, featuring tender lamb and a medley of vegetables like eggplant, zucchini, potatoes, and tomatoes, slow-cooked to perfection. It's often served with rice or bulgur.

Prep30 minutes
Cook1 hour 15 minutes
Total1 hour 45 minutes
Serves6
LevelMedium
Syrian Lamb and Eggplant Stew - Syria traditional dish

๐Ÿง‚ Ingredients

  • 1 pound Lamb stew meat(cut into 1-inch cubes)
  • 2 tablespoons Ghee or olive oil
  • 2 large Onions(sliced)
  • 1 pound Potatoes(peeled and sliced)
  • 1 pound Eggplant(peeled and cubed)
  • 1 pound Zucchini(thickly sliced)
  • 2 pounds Tomatoes(cubed)
  • 1 optional Green chile pepper(for a touch of heat)
  • 1 tablespoon Tomato paste
  • 1/4 cup Water
  • 6 cloves Garlic(crushed)
  • 3 tablespoons Dried mint
  • 1 teaspoon Allspice(ground)
  • 1/2 teaspoon Cinnamon(ground)
  • 1/4 teaspoon Cloves(ground)
  • 1/4 teaspoon Nutmeg(ground)
  • 1 pinch Cardamom(ground)
  • to taste Salt

๐Ÿ’ก Pro Tips

  • โœ“The layering is key to the presentation of this dish.
  • โœ“Ensure vegetables are cut to similar thicknesses for even cooking.
  • โœ“Adjust spices to your personal preference.

โœจ Twist Ideas

Inspiration for your own version of this recipe

  • Add other vegetables like carrots or bell peppers.
  • Serve with a side of plain yogurt or a mint-yogurt sauce.

๐Ÿท๏ธ Tags

๐Ÿฝ๏ธ Pairs Well With

Wine Pairings

Explore all wines