Description
This Lamb Stew with Eggplant is a comforting dish that nourishes the soul, perfect for chilly nights.
Ingredients
Scale
- 1 medium Eggplant
- 2 tablespoons Olive Oil
- 2 pounds Lamb (boneless, cubed)
- 1 medium Onion
- 3 cloves Garlic
- 1 cup Red Wine
- 2 tablespoons Tomato Paste
- 1 can Canned Tomatoes
- 2 cups Lamb or Beef Stock
- 1 leaf Bay Leaf
- 1 teaspoon Pepper
- 1 tablespoon Thyme
- 1 stick Cinnamon Stick
- 1 teaspoon Allspice
- 1 teaspoon Nutmeg
- 1 teaspoon Salt
- 2 tablespoons Fresh Parsley
Instructions
- Preheat your oven to 400°F (200°C). Toss diced eggplant in olive oil and roast for about 20 minutes.
- Heat remaining olive oil in a large pot, sear cubed lamb for 5-7 minutes until golden brown, then set aside.
- In the same pot, sauté diced onion and minced garlic for 4-5 minutes until tender.
- Combine seared lamb, roasted eggplant, red wine, tomato paste, canned tomatoes, and stock in the pot. Stir in bay leaf, pepper, thyme, cinnamon stick, allspice, nutmeg, and salt.
- Cover and simmer on low for 2.5 to 3 hours or cook in a slow cooker for 4 to 8 hours.
- Serve hot, garnished with fresh parsley. Pair with pita bread or rice.
Notes
- Substitute zucchini for lower-carb option.
- Use ground lamb or chickpeas for vegetarian version.
- Fresh tomatoes offer a seasonal twist.
- Vegetable stock can be used for a lighter version.
- Prep Time: 30 minutes
- Cook Time: 225 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 40 g
- Cholesterol: 90 mg