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Authentic Algerian Barania Recipe
Rebiai min eat

Authentic Algerian Barania (Lamb & Eggplant Stew)

Traditional Algerian lamb stew cooked with chickpeas and served with fried eggplants in a spiced broth.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: main course
Cuisine: algerian
Calories: 540
Ingredients Method Notes

Ingredients
  

  • ​800g bone-in lamb shank or shoulder
  • ​2 large eggplants sliced into thick rounds
  • ​1 cup soaked chickpeas
  • ​1 medium yellow onion finely chopped
  • ​4 cloves garlic minced
  • ​1 tbsp clarified butter smen or olive oil
  • ​1 tsp ground cinnamon
  • ​1 tsp ground cumin
  • ​Salt and black pepper to taste
  • ​Vegetable oil for frying eggplant
  • ​Fresh lemon juice & parsley for garnish

Method
 

  1. ​Heat smen or oil in a heavy pot; sauté lamb, onion, garlic, cinnamon, cumin, salt, and pepper for 10 minutes.
  2. ​Add water to cover meat along with chickpeas. Cover and simmer on low heat for 50-60 minutes until lamb is tender.
  3. ​Salt eggplant slices, pat dry after 15 minutes, and fry in hot oil until golden brown. Drain well.
  4. ​Add fried eggplants to the pot with lamb and gravy, simmering for 10 minutes so flavors merge.
  5. ​Serve warm garnished with fresh parsley and lemon wedges.

Notes

Frying the eggplants until deeply golden adds a rich caramel flavor to the sauce. You can also lightly roast the eggplants in the oven with olive oil for a lighter version of this traditional dish.
Serving Size: 1 plate 
Calories: 540 kcal
Carbohydrates: 28g
Protein: 38g
Fat: 32g 
Saturated Fat: 10g
Cholesterol: 110mg 
Sodium: 520mg 
Dietary Fiber: 7g
Sugar: 8g
Calcium: 75mg 
Iron: 4.2mg