Aubergine and lamb stew

    Aubergine and lamb stew

    (62)
    43saves
    2hr15min


    64 people made this

    About this recipe: This is a Middle Eastern stew that is best served over rice. A wonderful way to cook lamb shoulder!

    Ingredients
    Serves: 6 

    • 2 tablespoons butter
    • 675g lamb shoulder
    • 2 large aubergines, peeled and chopped
    • 2 large tomatoes, chopped
    • 2 large onions, chopped
    • 2 green peppers, chopped
    • 10 cloves garlic, chopped
    • 1 tablespoon tomato puree
    • 120ml water
    • 1 teaspoon allspice
    • 2 teaspoons salt
    • 1 teaspoon ground black pepper

    Method
    Prep:15min  ›  Cook:2hr  ›  Ready in:2hr15min 

    1. In a large casserole, melt the butter over medium heat and brown the lamb on all sides. Mix in the aubergine, tomato, onion, green pepper and garlic. Cook and stir until tender and lightly browned.
    2. In a small bowl, blend the tomato puree and water. Mix into the casserole with the lamb. Season lamb with allspice, salt and pepper. Reduce heat, and simmer about 1 1/2 hours, stirring occasionally, until the meat falls apart easily with a fork. Add a little water as necessary to keep the ingredients moist.
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    Reviews & ratings
    Average global rating:
    (62)

    Reviews in English (60)

    by
    0

    Really tasty dish and easy too. I omitted the garlic because I was going out and didn't want garlic breath but would have been better with it.  -  25 Jan 2017

    by
    34

    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.  -  04 Jan 2007  (Review from Allrecipes US | Canada)

    by
    29

    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.  -  16 Aug 2006  (Review from Allrecipes US | Canada)

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