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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 brings together tender lamb and savory eggplant, making it an ideal choice for cozy dinners or gatherings. This stew is infused with aromatic spices like nutmeg and cinnamon, offering a unique twist on traditional stews. Perfectly slow-cooked to allow the flavors to meld, this recipe is both wholesome and satisfying. Serve it with warm pita or over a bed of rice for a delightful meal that everyone will love.

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 tomatoes (chopped)
  • 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 tbsp olive oil, spread on a baking sheet, and roast for about 20 minutes until golden brown. Set aside.
  3. In a Dutch oven, heat the remaining olive oil over medium heat. Brown the lamb in batches until evenly colored; remove from pot.
  4. In the same pot, sauté onions and garlic until tender and slightly browned.
  5. Return the lamb to the pot along with roasted eggplant, red apple vinegar, tomato paste, canned tomatoes, stock, bay leaf, thyme, cinnamon stick, allspice, nutmeg, salt, and pepper. Mix well.
  6. Simmer on low heat: Dutch oven for 2.5 to 3 hours or slow cooker on low for 4 to 8 hours.
  7. Serve hot with fresh parsley garnish.

Nutrition

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

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