Yayma with Lamb and Eggplant

Ingredients

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 medium eggplants 2 medium eggplants
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon red pepper flakes (optional, for heat) 1/2 teaspoon red pepper flakes (optional, for heat)
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 7g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 32g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Slice the eggplants lengthwise and score the flesh with a knife. Sprinkle salt over the eggplants and let them sit for 15 minutes to remove any bitterness. Rinse and pat dry.
3. 3.
   Brush the eggplants with olive oil and place them on a baking sheet. Roast in the preheated oven for 25-30 minutes or until the flesh is soft and golden brown. Remove from the oven and set aside.
4. 4.
   In a large pot, heat the olive oil over medium heat. Add the chopped onions and minced garlic, and sauté until they become translucent and fragrant.
5. 5.
   Add the lamb pieces to the pot and cook until browned on all sides.
6. 6.
   Stir in the diced tomatoes, tomato paste, cumin, paprika, cinnamon, and red pepper flakes (if using). Season with salt and pepper to taste.
7. 7.
   Reduce the heat to low, cover the pot, and let the yayma simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
8. 8.
   Once the lamb is cooked, add the roasted eggplants to the pot and gently stir to combine. Cook for an additional 10 minutes to allow the flavors to blend.
9. 9.
   Serve the yayma hot, garnished with fresh parsley. Enjoy with rice or bread.

Treat your ingredients with care...

• Eggplants — Salting the eggplants before roasting helps remove any bitterness and improves their texture. Make sure to rinse and pat them dry before brushing with olive oil.

Tips & Tricks

• For a smokier flavor, you can grill the eggplants instead of roasting them in the oven.
• If you prefer a spicier yayma, increase the amount of red pepper flakes or add a chopped chili pepper.
• Serve the yayma with a dollop of yogurt on top for a creamy contrast to the rich flavors.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the lamb and eggplant yayma hot, accompanied by fluffy rice or warm bread. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

To present the yayma beautifully, arrange the lamb and eggplant in a shallow serving dish, allowing the rich sauce to pool around them. Sprinkle with chopped parsley for an elegant touch.