Description
This comforting stew brings together tender lamb, silky eggplant, and warm Middle Eastern spices. Inspired by traditional flavors from Lebanon, it’s rich, aromatic, and perfect served with rice or warm flatbread.
Ingredients
For the Stew:
1 large eggplant, cut into 1 1/2-inch cubes
6 tbsp olive oil, divided
1 lb lamb, boneless and cubed (1-inch pieces)
1 large onion, diced
3–4 cloves garlic, minced
1/2 cup red apple vinegar
3 tbsp tomato paste
14 oz chopped tomatoes (canned 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)
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1 tsp salt
Fresh parsley, chopped (for garnish)
Instructions
Prepare the Eggplant
Toss eggplant cubes with a little salt and let sit for 20–30 minutes (optional, helps reduce bitterness).
Pat dry.
Heat 3 tbsp olive oil in a large pot and sauté eggplant until golden and softened. Remove and set aside.
2. Brown the Lamb
In the same pot, add remaining olive oil.
Brown lamb pieces on all sides over medium-high heat.
Remove excess fat if needed.
3. Build the Flavor
Add diced onion and cook until softened (about 5 minutes).
Stir in garlic and cook for 1 minute.
Add tomato paste and cook for 1–2 minutes to deepen flavor.
Pour in apple vinegar and let it simmer briefly to reduce slightly.
4. Simmer the Stew
Add chopped tomatoes, stock, bay leaf, pepper, thyme, cinnamon stick, allspice, nutmeg, and salt.
Return eggplant to the pot.
Bring to a gentle boil, then reduce heat and simmer covered for 45–60 minutes, until lamb is tender.
5. Finish & Serve
Remove bay leaf and cinnamon stick.
Adjust seasoning if needed.
Garnish with fresh parsley before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour