eggplant and lamb stew

Soups & Salads

Eggplant and Lamb Stew

A Mediterranean-inspired stew featuring lamb and eggplant in a spiced tomato sauce. Earthy and aromatic, this dish is full of depth and satisfying richness.

Ingredients

2 tablespoons butter
1 1/2 pounds lamb shoulder
2 large eggplants, peeled and chopped
2 large tomatoes, chopped 2 large onions, chopped
2 green bell peppers, chopped 10 cloves garlic, chopped
1 tablespoon tomato paste 1/2 cup water
1 teaspoon allspice
2 teaspoons salt
1 teaspoon ground black pepper

Directions

In a large pot, melt the butter over medium heat, and brown the lamb on all sides. Mix in the eggplants, tomatoes, onions, green bell peppers, and garlic. Cook and stir until tender and lightly browned.
In a small bowl, blend the tomato paste and water. Mix into the pot with the lamb. Season lamb with allspice, salt, and pepper. Reduce heat, and simmer about 1 1/2 hours, stirring occasionally, until the meat shreds easily with a fork. Add a little water as necessary to keep the ingredients moist.