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Lamb Stew with Eggplant

Lamb Stew with Eggplant
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Lamb Stew with Eggplant is a comforting and hearty dish that beautifully combines tender lamb and flavorful eggplant, simmered to perfection with aromatic spices. This delightful stew showcases the essence of traditional Lebanese cuisine, featuring warm notes of cinnamon and nutmeg that elevate each bite into a cozy experience. Ideal for chilly evenings or special gatherings, this dish pairs wonderfully with fresh pita bread or fluffy rice, making it a perfect centerpiece for your dinner table.

Ingredients

Scale
  • 1 large eggplant (cut into 1 1/2 inch cubes)
  • 6 tbsp olive oil (divided)
  • 1 lb lamb (boneless, cubed into 1 inch pieces)
  • 1 large onion (diced)
  • 3–4 cloves garlic (minced)
  • 1/2 cup red apple vinegar
  • 3 tbsp tomato paste
  • 14 oz canned chopped 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)
  • 1/2 tsp allspice (ground)
  • 1/2 tsp nutmeg (preferably freshly grated)
  • 1 tsp salt
  • fresh parsley to finish (chopped)

Instructions

  1. Preheat your oven to 400°F.
  2. Toss eggplant cubes in 2 tablespoons of olive oil and roast for about 20 minutes until tender.
  3. In a Dutch oven, heat the remaining olive oil over medium heat. Brown lamb cubes on all sides; set aside.
  4. In the same pot, sauté onions and garlic until tender.
  5. Return lamb to the pot and add roasted eggplant along with vinegar, tomato paste, chopped tomatoes, stock, and spices.
  6. Simmer on low heat for about 2.5 to 3 hours in a Dutch oven or cook in a slow cooker on low for approximately 4 to 8 hours.
  7. Stir in fresh parsley before serving.

Nutrition

Find it online: https://yayarecipes.com/lamb-stew-with-eggplant/