Mubattan Kusha with Spiced Lamb and Roasted Eggplant

Ingredients

• 500g (1.1 lb) lamb shoulder, cut into cubes 500g (1.1 lb) lamb shoulder, cut into cubes
• 2 large eggplants 2 large eggplants
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Cut the eggplants in half lengthwise and score the flesh with a knife. Brush the cut sides with olive oil and place them on a baking sheet, cut side down. Roast in the oven for 30-40 minutes, or until the flesh is soft and golden brown.
3. 3.
   While the eggplants are roasting, heat a tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant.
4. 4.
   In a bowl, combine the lamb cubes with the ground cumin, ground coriander, ground cinnamon, lemon juice, salt, and pepper. Mix well to ensure the lamb is evenly coated with the spices.
5. 5.
   Add the spiced lamb to the skillet and cook until browned on all sides, about 5-7 minutes.
6. 6.
   Once the eggplants are roasted, remove them from the oven and let them cool slightly. Scoop out the flesh and roughly chop it.
7. 7.
   Add the chopped roasted eggplant to the skillet with the lamb and stir to combine. Cook for an additional 5 minutes to allow the flavors to meld together.
8. 8.
   Serve the Mubattan Kusha hot, garnished with fresh parsley.

Treat your ingredients with care...

• Eggplant — Make sure to score the flesh before roasting to allow for even cooking and easier scooping of the flesh.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper to the lamb marinade.
• Serve the Mubattan Kusha with warm pita bread or rice for a complete meal.
• If you prefer a milder garlic flavor, reduce the amount of minced garlic in the recipe.
• You can also grill the eggplants instead of roasting them for a smokier flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Mubattan Kusha as a main course, accompanied by a fresh salad and some warm pita bread. Garnish with fresh parsley for a pop of color and added freshness.

Presentation advice

Arrange the Mubattan Kusha on a platter, placing the roasted eggplant and spiced lamb together. Drizzle some olive oil over the dish and sprinkle with additional fresh parsley for an elegant presentation.