Eggplant and Lamb Stew

Eggplant and Lamb Stew

46
KELLYJEANNE 1

"The Arabic name (which I can't remember) means 'It cooks itself.' Most Middle Eastern food is time-consuming to make; this name implies that the cook is embarrassed to serve something so simple. Best served over rice."

Ingredients

2 h 15 m {{adjustedServings}} servings 292 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 18.2 g
  • 36%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 871 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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Reviews

46
  1. 54 Ratings

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My husband and I absolutely loved this recipe. I used shoulder steaks since that is what I had on hand. Prep work is the only "con" to this recipe. It took about 45 minutes to chop all the ve...

Loved it, I used red wine instead of water, added some chilies for spice and put in an extra eggplant. I ate it with Brown Basmati Rice and a yogurt recipe from Sharon's Scrumptious Souvlaki. T...

We all had mixed feelings about this one. I followed the recipe for the most part, but added one can of diced tomatoes (28 oz) because I cooked it in the crockpot. (on low for 5 hours) The veg...