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Eggplant and Lamb Stew
Eggplant and Lamb Stew
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Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
135 minutes
Tender lamb cooked with flavorful veggies and seasonings.
Ingredients:
  • 1.5 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
  • 0.5 cup water
  • 1 teaspoon allspice
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
Instructions:
  • In a large pot, melt butter over medium heat, and sear lamb until golden on all sides. Add eggplants, tomatoes, onions, green bell peppers, and garlic. Saute until tender and lightly browned.
  • Combine tomato paste and water in a small bowl, then add the mixture to the pot with the lamb. Season the lamb with allspice, salt, and pepper. Simmer over low heat for about 1 1/2 hours, stirring occasionally, until the meat is tender and easily shred with a fork. Add water as needed to maintain moisture.

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