Description
This Lamb Stew with Eggplant combines tender lamb and roasted eggplant with warm Lebanese spices like cinnamon, nutmeg, and allspice. Perfect for a cozy family meal, slow-cooked to perfection and served with pita bread.
Ingredients
- 1 large eggplant, cut into 1 ½ inch cubes
- 6 tablespoons olive oil, divided
- 1 lb lamb, boneless, cubed into 1-inch pieces
- 1 large onion, diced
- 3–4 cloves garlic, minced
- ½ cup red wine
- 3 tablespoons tomato paste
- 14 oz tomatoes, canned chopped or fresh
- 2 cups lamb or beef stock
- 1 medium bay leaf
- 2 tsp black pepper
- 1 tsp thyme
- 1 medium cinnamon stick or 1 tsp ground cinnamon
- ½ tsp allspice, ground
- ½ tsp freshly grated nutmeg
- 1 tsp salt
- Fresh parsley, chopped, to finish
Instructions
- Preheat oven to 400°F. Toss eggplant cubes with 2 tbsp olive oil and roast for 20 minutes. Set aside.
- Brown lamb in remaining 2 tbsp olive oil, then remove and set aside.
- Sauté onions and garlic in remaining olive oil until tender and lightly browned.
- Add lamb, eggplant, red wine, tomato paste, tomatoes, stock, bay leaf, pepper, thyme, cinnamon, allspice, nutmeg, and salt. Mix well.
- Cook in a dutch oven on low stovetop for 2 ½–3 hours, or in a slow cooker on low for 4–8 hours.
- Garnish with fresh parsley before serving. Serve with pita bread.
Notes
- For best flavor, use fresh spices and quality lamb.
- Serve with warm pita or flatbread to soak up the stew.
- Slow cooking enhances the richness of the flavors.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Dish, Stew
- Method: Slow Cook / Oven
- Cuisine: Lebanese