Eggplant and Lamb Stew

Eggplant and Lamb Stew

47 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    2 h
  • Ready In

    2 h 15 m

“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.”

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Adjust Servings

Original recipe yields 6 servings



  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 (47)

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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 veggies (which my lovely husband did while I pain-stakingly picked every ounce of meat off the bones). I browned the chunks/shreds of lamb in the pot before adding the remaining ingredients. For me it was easier than fishing the bones out of the stew. I also soaked my chopped eggplant in salt water for about 30 min to an hour before cooking in stew (this helps to remove some of the bitterness from the eggplant). I also added a whole can (i think it was the 4 oz size) of tomato paste for a richer tomato base. The extra paste also helped thicken the liquid in this stew. I will be making this again and again. 4* for recipe as is, but is 5* with the changes.



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. Thanks.



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 veggies all held up nicely and the meat was so tender. My husband thought it was just ok and my daughter picked out the meat and only ate some of the eggplant. I liked it a lot. The recipe makes a lot of food, so be prepared for leftovers. I guess I will have to eat ours as no one else will :-D

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Amount Per Serving (6 total)

  • Calories
  • 292 cal
  • 15%
  • Fat
  • 16.2 g
  • 25%
  • Carbs
  • 20.8 g
  • 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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Little Lamb Meatballs in a Spicy Eggplant Tomato Sauce


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Eggplant, Zucchini and Sweet Red Pepper Stew