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Eggplant and Lamb Stew

SUBMITTED BY: KELLYJEANNE  PHOTO BY: SmittysPantry 

"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."
Eggplant and Lamb Stew Recipe
RECIPE RATING:
This recipe has been rated 27 times with an average star rating of 4.4
Read Reviews (22)
PREP TIME  15 Min
COOK TIME  2 Hrs
READY IN  2 Hrs 15 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 tablespoons butter
  • 1 1/2 pounds lamb shoulder
  • 2 large eggplants, peeled and chopped
  • 2 large tomatoes, chopped
  • 2 large onions, chopped
  • 2 green bell peppers, chopped
  • 10 cloves garlic, chopped
  • 1 tablespoon tomato paste
  • 1/2 cup water
  • 1 teaspoon allspice
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper

DIRECTIONS

  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

The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed on May 4, 2006 by cookie 
What a great stew!! My husband said this was restaurant quality and is one of his favorite... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.37 star rating.
Reviewed on Jan. 12, 2007 by njmom 
We all had mixed feelings about this one. I followed the recipe for the most part, but added... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed on Jan. 4, 2007 by Courtney 
My husband and I absolutely loved this recipe. I used shoulder steaks since that is what I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed on Aug. 16, 2006 by Netebee 
Loved it, I used red wine instead of water, added some chilies for spice and put in an extra... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed on Jan. 4, 2005 by NikkiC 
Pretty good. I didn't let it simmer for the full hour and a half, probably just under an... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed on Jun. 16, 2008 by Naia 
Delicious!! Here are the changes I made. Instead of using whole tomatoes, I used a full can... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed on Nov. 17, 2006 by JCL 
I made this recipe not with lamb but with stew beef I needed to use up. I didn't have allspice... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed on Aug. 7, 2007 by SmittysPantry 
I enjoyed this lean, vegie laden stew and baked it in a clayware roaster for one and 1/2... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed on Feb. 17, 2007 by paul is hungry 
This was a great meal! I used lamb stew meat, substituted ghee for butter, and wine for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed on Sep. 13, 2007 by Kat 
this recipe was delicious!! i also added crushed red pepper and a whole can of tomato paste. i... MORE

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Cooking Level: Intermediate

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Nutritional Information
Eggplant and Lamb Stew

Servings Per Recipe: 6

Amount Per Serving

Calories: 299

  • Total Fat: 16.3g
  • Cholesterol: 68mg
  • Sodium: 887mg
  • Total Carbs: 22.2g
  •     Dietary Fiber: 7.1g
  • Protein: 18.2g

VIEW DETAILED NUTRITION

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