Middle Eastern · Dinner
Eggplant and Yogurt Stew
Lamb shoulder simmered in a tangy yogurt sauce with cubes of fried eggplant, garlic, and dried mint, thickened with a whisked egg-yogurt mixture over gentle heat. Rooted in Levantine home cooking, the stew is finished with warm spices and served over rice or with flatbread.
$7
20 minsPrep
55 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
612Calories
40.8gProtein
31.6gFat
41.5gCarbs
9.8gSugar
5.4gFiber
1046mgSodium
329mgChol
11.9gSat Fat
980mgPotassium
280mgCalcium
4.6mgIron
2.3mcgVitamin B12
6mgVitamin C
gluten-free
protein-rich
high-fiber
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Cut lamb into 1-inch cubes and pat dry. Cube eggplant, mince garlic, and finely chop onion so everything is ready.
2
Sear
Heat 1 tbsp olive oil in a heavy pot over medium-high heat. Brown lamb cubes on all sides for 5 minutes until deeply crusted.
3
Braise
Add onion and garlic to the pot, cook 2 minutes until soft. Pour in stock, add mint, coriander, cinnamon, salt, and pepper. Cover and simmer over low heat for 35 minutes until lamb is fork-tender.
4
Whisk
In a bowl, whisk yogurt, beaten egg, and cornstarch until smooth. Ladle hot broth into yogurt mixture while whisking constantly to temper, then stir back into pot.
5
Finish
Fry eggplant in 1 tsp oil over medium-high heat for 6 minutes until golden. Stir into stew and simmer over low heat 10 minutes until sauce thickens to light custard consistency.
6
Plate
Spoon stew over cooked white rice in a bowl and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g lamb shoulder, cut into 1-inch cubes
- 400g400g eggplant, cut into 1-inch cubes
- 480g480g plain whole-milk yogurt
- 22 eggs, beaten
- 2 tsp2 tsp cornstarch
- 4 cloves4 cloves garlic
- 11 onion
- 2 tbsp2 tbsp olive oil for browning the lamb
- 2 tsp2 tsp olive oil for frying the eggplant
- 360ml360ml chicken stock
- 2 tsp2 tsp dried mint
- 1 tsp1 tsp ground coriander
- 1/2 tsp1/2 tsp ground cinnamon
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 260g260g cooked white rice, to serve
