Turkish · Dinner
Lamb and Eggplant Stew
A Turkish-style braise of lamb shoulder and eggplant simmered slowly in tomato and onion until the meat falls apart and the eggplant turns silky. Cumin, paprika and bay round out the sauce, finished with parsley and served over rice or with crusty bread for mopping.
$6
20 minsPrep
90 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
612Calories
39.4gProtein
40.2gFat
21.8gCarbs
10.9gSugar
7.1gFiber
798mgSodium
133mgChol
14.9gSat Fat
1180mgPotassium
92mgCalcium
5.4mgIron
2.4mcgVitamin B12
14.5mgVitamin C
gluten-free
protein-rich
low-carb
high-fiber
mediterranean
all-time-classics
gluten-free
Instructions
1
Prep
Cut the lamb shoulder into chunks. Cut the eggplant into chunks and toss with salt. Let sit in a colander 15 minutes, then pat dry.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Brown the lamb chunks on all sides, about 6 minutes total, working in batches so they sear rather than steam.
3
Saute
Add the onion and garlic to the pot and cook over medium heat 4 minutes until the onion turns soft and translucent. Stir in tomato paste, cumin and paprika, cooking 1 minute until fragrant.
4
Braise
Return the lamb to the pot. Add the canned tomatoes, chicken stock and bay leaf, bring to a simmer over medium-low heat, cover and cook 60 minutes until the lamb is nearly tender.
5
Simmer
Stir in the eggplant chunks and continue simmering uncovered over low heat 20 minutes until the eggplant is soft and the sauce thickens enough to coat the back of a spoon. Remove the bay leaf, season with salt and black pepper, stir through half the parsley.
6
Plate
Spoon the stew into a shallow bowl and scatter the remaining parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g, bone-in lamb shoulder
- 22 small eggplant (about 200g)
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp tomato paste
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 1 1/3 cup320ml chicken stock
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp paprika
- 22 bay leaf
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp parsley, to finish
