Buraniya (Lamb and Eggplant Stew)

Ever since my family and I returned from our travels around the world, the cuisines we were able to taste have been making their way into our very own kitchen. We have been applying all the wonderful cooking skills we learned from our numerous cooking classes in places such as Bali and Turkey. 

This recipe, called Buraniya, is simply to die for. It has the same consistency to stews that we make here in the States, but is filled with spices and ingredients that are seen in both Morocco and Turkey. I have yet to visit Morocco but I can confidently say, Turkey was one of the most impressive places I have been to.

 

 

This recipe has been tested about three different times by my mom and I, and each time it becomes better and better. The preparation is somewhat long, but don’t let that discourage you! It’s definitely a crowd pleaser. This was the first time we decided to grill the eggplants and bell peppers instead of frying them before putting them in the stew in order to create a more traditional Turkish meal. You can serve this hot, flavorful dish with any side including rice, egg noodles and or bread. We’ve never managed to eat it without bread because it acts as your utensil for scooping up the sloppy mess stew, perfectly soaking up the cinnamon and allspice flavors. 

Here the onions cook down into a golden, yellow color. We add the lamb once their change in color occurs so that the flavors will infuse. You want the pot to be really hot so that a wonderful crust forms on the outside of the meat, sealing in all the delicious natural flavors.

 

Once the meat has been cooking for a little while, you cover it with water to deglaze the pan. When this is done you bring to a boil and quickly reduce to a simmer, cooking for 1 1/2 hours. This process cooks the meat slowly so you end up with tender pieces that have been cooking in the surrounding flavors.

Yea, I know it looks like a lot of ingredients, but trust me, most of this stuff is probably lying around your kitchen anyways! Also, don’t make the mistake of changing the type of meat because the shoulder of lamb works the best. One time I made it with a different type because it was all the local grocery store had to offer. It just wasn't the same. So PLEASE, the shoulder of lamb is a must! Don’t cop out and by what’s most convenient!

If you’re feeling like you want more of a Moroccan dish, change the spices listed to 1 teaspoon ground ginger, 1 teaspoon cinnamon and ¼ teaspoon powdered saffron.

This dish is delicious for the next day...and the day after that! Especially on a really rainy day like the one I experienced over break.

 Buraniya Recipe: adapted from New Book of Middle Eastern Food

 Ingredients:

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

Directions:

Fry the onions in about 2 tablespoons of oil until soft and golden. Add the garlic, then add the meat and brown it well so that a crust forms. Add the tomatoes and seasonings: 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 it 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 them under the broiler or in a grill pan, turning them over once until lightly colored. Cut them in half and add to the stew. Simmer, covered, for 1/2 hour, adding parsley towards the end.