"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." — KELLYJEANNE
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1 1/2 pounds
large eggplants, peeled and chopped
green bell peppers, chopped
ground black pepper
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.
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
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.
What a great stew!! My husband said this was restaurant quality and is one of his favorite meals I have ever made. I tinkered with it just a bit... used left over leg of lamb and instead of water I used some of the lamb stock from the leg of lamb. I also added a bit of red pepper flakes as I thought it needed a bit of zip. This will be made again and again. Thanks!!
Pretty good. I didn't let it simmer for the full hour and a half, probably just under an hour. I suggest mixing the allspice, salt and pepper in with the tomato-water mixture as it's more easily distributed in the stew that way. Also I added more peppers and eggplant than the recipe called for. Goes well with rice.
Here are the changes I made. Instead of using whole tomatoes, I used a full can of diced tomatoes. I substituted the lamb with blade steak, and used four cloves of garlic. I skipped the tomato paste because I had none on hand. I added a sprinkle of sugar and let it simmer for 1.5 hours, covered. During the last 15 minutes, I added a tablespoon of cornstarch (mixed with some water) to the stew and took the cover off. Served over rice. A keeper and will take again!!
this recipe was delicious!! i also added crushed red pepper and a whole can of tomato paste. i used lamb shoulder chops which are a bit easier to find than a piece of whole lamb shoulder. i added a ton more water than the recipe called for because of the tomato paste, but it gave it a much fuller flavor. also would be great to add potatos as a option as well. All in all it was a great dish if you are looking for a good lamb recipe.
I enjoyed this lean, vegie laden stew and baked it in a clayware roaster for one and 1/2 hours. I browned the lamb first and de-boned the shoulder meat, smothered the vegies and then transfered all to the clayware at 350 degrees. It goes great over rice or bulgur rice. It's worth checking with the butcher to know when price breaks on the lamb shoulder are most likely. It fed 8 people. Hearty and colorful meal.
* Percent Daily Values are based on a 2,000 calorie diet.
Eggplant and Lamb Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 292
** Calories from Fat: 145
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