Description
Lamb Stew with Eggplant is a hearty and flavorful dish that promises to warm your heart and satisfy your taste buds. This savory stew features tender lamb, roasted eggplant, and an aromatic blend of spices that create a comforting meal perfect for family dinners or special occasions. With its easy preparation and versatile serving options, this recipe is sure to become a favorite in your household. Whether enjoyed on its own or paired with fresh pita bread, this lamb stew will leave everyone craving more.
Ingredients
Scale
- 1 large eggplant
- 1 lb boneless lamb
- 1 large onion
- 3–4 cloves garlic
- 6 tbsp olive oil
- ½ cup red apple vinegar
- 3 tbsp tomato paste
- 14 oz canned tomatoes
- 2 cups lamb or beef stock
- 1 medium bay leaf
- 2 tsp pepper
- 1 tsp thyme
- 1 medium cinnamon stick or 1 tsp ground cinnamon
- ½ tsp allspice
- ½ tsp nutmeg
- 1 tsp salt
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F. Toss eggplant cubes in 2 tablespoons of olive oil and roast for about 20 minutes until golden brown.
- In a Dutch oven, heat remaining olive oil over medium heat and brown the cubed lamb on all sides. Remove from pot.
- Sauté diced onions and minced garlic in the same pot until tender (around 5 minutes).
- Return browned lamb and roasted eggplant to the pot. Add red apple vinegar, tomato paste, canned tomatoes, stock, bay leaf, pepper, thyme, cinnamon stick or ground cinnamon, allspice, nutmeg, and salt. Mix well.
- Cover and simmer on low heat for about 2½ to 3 hours or cook in a slow cooker on low for 4 to 8 hours.
- Serve hot with chopped fresh parsley as garnish.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 80mg