Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Lamb and Eggplant Stew

4.5
Save
Rate
Tap to rate
PREP TIME
15 min
COOKING TIME
120 min
TOTAL TIME
135 min
SERVINGS
6 servings
Lunch Dinner Middle Eastern
Lamb and Eggplant Stew
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
Instructions
1
Heat a substantial container over medium heat, and sear the lamb on all sides until it develops a rich brown color. Combine the lamb with sliced eggplants, diced tomatoes, sautéed onions, chopped green bell peppers, and minced garlic in the container. Stir constantly until all the ingredients are tender and lightly caramelized.
2
In a separate, diminutive container, merge the concentrated tomato paste with water. Introduce this mixture into the main container with the lamb. Sprinkle the lamb generously with allspice, salt, and pepper to enhance its flavor. Gradually decrease the heat, allowing the mixture to simmer for approximately 1 1/2 hours, stirring occasionally until the lamb becomes tender and easily shreds with a fork. Periodically add water as needed to maintain the desired moisture level in the dish.