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Lamb Stew with Eggplant

Lamb Stew with Eggplant
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Lamb Stew with Eggplant is a heartwarming dish that combines tender lamb and creamy roasted eggplant, infused with aromatic spices like nutmeg and cinnamon. This delightful stew is perfect for family dinners or casual gatherings, bringing a rich, savory flavor that will leave everyone asking for seconds. Served alongside warm pita bread or fluffy rice, this meal not only satisfies cravings but also nourishes the body with protein and fiber-rich ingredients. The slow-cooking process ensures that every bite is packed with flavor, making it an impressive addition to your culinary repertoire.

Ingredients

Scale
  • 1 large eggplant (cubed)
  • 6 tbsp olive oil
  • 1 lb boneless lamb (cubed)
  • 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 (for garnish)

Instructions

  1. Preheat the oven to 400°F. Toss eggplant cubes in 2 tbsp olive oil and roast on a baking sheet for about 20 minutes until tender.
  2. In a Dutch oven, heat the remaining olive oil over medium-high heat and brown the cubed lamb for 5–7 minutes. Set aside.
  3. In the same pot, sauté onions until tender; add garlic and cook until fragrant.
  4. Return lamb to the pot with roasted eggplant. Add vinegar, tomato paste, canned tomatoes, stock, bay leaf, pepper, thyme, cinnamon stick, allspice, nutmeg, and salt. Stir well.
  5. Cover and simmer on low heat for 2.5 to 3 hours on the stovetop or transfer to a slow cooker for 4 to 8 hours.
  6. Stir in freshly chopped parsley before serving.

Nutrition

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

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