Libyan Bazin with Lamb Stew

Name: Libyan Bazin with Lamb Stew
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 6
Ingredients: 2 boneless lamb shoulder, cut into 2-inch pieces; 2 olive oil; 1 yellow onion, finely chopped; 3 garlic, minced; 3 tomato paste; 1 ground turmeric; 1 ground cumin; 1/2 ground fenugreek; 1 fine salt, divided; 1/2 ground black pepper; 6 water, divided; 3 potatoes, peeled and halved; 12 pumpkin, cut into large chunks; 2 green chiles, left whole; 2 barley flour; 1 all-purpose flour

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Libyan Bazin with Lamb Stew

AuthorDan MurungaCategoryLamb, Libya, Main CourseDifficultyAdvanced

Barley-flour mound served with tender lamb and vegetables.

Yields6 ServingsUnitsDefault

Prep Time25 minsCook Time1 hr 30 minsTotal Time1 hr 55 mins

Barley flour gives bazin its earthy flavor and firm texture. Stir the dough vigorously while it cooks; it should be dense enough to hold a mound. Add a little hot water only if dry flour remains after several minutes of beating.

Ingredients

2 lbs boneless lamb shoulder, cut into 2-inch pieces

2 tbsp olive oil

1 yellow onion, finely chopped

3 cloves garlic, minced

3 tbsp tomato paste

1 tsp ground turmeric

1 tsp ground cumin

½ tsp ground fenugreek

1 tsp fine salt, divided

½ tsp ground black pepper

6 cups water, divided

3 potatoes, peeled and halved

12 oz pumpkin, cut into large chunks

2 green chiles, left whole

2 cups barley flour

1 cup all-purpose flour

Directions

Heat the olive oil in a heavy pot over medium-high heat. Brown the lamb in two batches for 3–4 minutes per side, until deeply colored, then transfer it to a plate.

Lower the heat to medium. Add the onion and cook for 6 minutes until soft and lightly golden; stir in the garlic for 30 seconds until fragrant.

Add the tomato paste, turmeric, cumin, fenugreek, 1/2 teaspoon salt, and black pepper. Cook for 2 minutes, stirring, until the paste darkens slightly and coats the onions.

Return the lamb to the pot and pour in 4 cups water. Bring to a boil, reduce to a gentle simmer, cover, and cook for 45 minutes.

Add the potatoes, pumpkin, and whole chiles. Simmer uncovered for 25–30 minutes, until the lamb is tender, the potatoes pierce easily, and the sauce is rich but still spoonable.

Meanwhile, bring the remaining 2 cups water and 1/2 teaspoon salt to a rolling boil in a sturdy saucepan. Gradually rain in the barley and wheat flours while stirring firmly with a wooden spoon.

Reduce the heat to low and beat the dough continuously for 8–10 minutes. Press out dry pockets against the pan until the bazin is smooth, very thick, and pulls cleanly from the sides.

Wet a serving bowl lightly, shape the hot bazin into a rounded mound, and make a shallow well in the center with the back of a spoon.

Spoon the lamb, vegetables, and tomato sauce around and over the bazin. Serve immediately, keeping the whole chiles visible so diners can adjust the heat.