How to Make Eggplant and Lamb Stew - A Step-by-Step Guide

There's nothing quite like a hearty and satisfying stew on a chilly evening, and this eggplant and lamb stew is sure to hit the spot. With tender pieces of lamb, flavorful eggplant, and a rich and aromatic sauce, this dish is the perfect comfort food for any night of the week. Whether you're looking for a new way to enjoy lamb or simply want to add more veggies to your diet, this stew is a delicious and filling option.

The combination of lamb and eggplant may seem unexpected, but the ...

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Ingredients

  • 2 tablespoons butter
  • 1 ½ 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
  • ½ cup water
  • 1 teaspoon allspice
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper

Information

  • Prep Time: 15 mins
  • Cook Time: 2 hrs
  • Total Time: 2 hrs 15 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.
  • Nutrition

    292 cal.

    • Total Fat: 16g
    • Saturated Fat: 7g
    • Cholesterol: 68mg
    • Sodium: 871mg
    • Total Carbohydrate: 21g
    • Dietary Fiber: 8g
    • Total Sugars: 9g
    • Protein: 18g
    • Vitamin C: 49mg
    • Calcium: 71mg
    • Iron: 2mg
    • Potassium: 833mg