Reviewed: Nov. 14, 2009

FANTASTIC. If you love lamb, please try this. It was amazing. Here are the changes I made: salted/drained the eggplant for almost an hour. Used 2 cans of diced tomatoes instead of the diced. Used red wine instead of water. Added the spices to the tomato paste mixture for easier distribution. Used a whole can of tomato paste. added a bunch of carrots...was going to add potatoes but my pot was too full! Will be making this again and again. The whole family including 2 picky toddlers ate this up!

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LINDAANA

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Reviewed: Oct. 26, 2009

Easy and delicious. I used half the meat but same amount of veggies, and it was still good.

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Schmane

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Oct. 2, 2009

Excellent recipe! I added zucchini to the pot for a veggie boost and it was delicious! Even better the next day!!

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Mel in Miami

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Miami, Florida, USA

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Reviewed: Aug. 17, 2009

Excellent. My husband declared this the best thing I've ever made.

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Melissa H.

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2009

My husband and NINE-year old son loved it ... but what's even better, after they picked out most of the delicious lamb, I saved and froze the rest and used it later as an amazing pasta sauce (whole-wheat gemelli). I will definitely make this again. Modifications: 28-oz. can diced tomatoes (undrained) instead of out-of season fresh; and about a teaspoon of red pepper flakes. Fabulous recipe, thanks!

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jennifer

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Reviewed: Oct. 15, 2008

I followed this recipe exactly except for making a substitution - my small town grocery store did not have lamb, so I opted for ground turkey. I thought this was a little bland, and will likely throw in more seasoning next time, maybe even a dash of crushed red pepper. I will also try beef or pork next time (unless lamb is available). My husband did really like it, and it's healthy with lots of veggies, so I will make it again. I served mine over brown rice since that's what I had in the cabinet, but my husband didn't think he needed it (liked it as a soup) - next time I will opt for couscous.

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Emily

Cooking Level: Intermediate

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Reviewed: Jun. 16, 2008

Delicious!! 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!!

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Pepper

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2007

This was very good! I had leftover leg of lamb that had been roasted so I pulled off the meat and added it after I browned the eggplant, onion and garlic together (in olive oil not butter). Although I use allspice in my cooking, I don't usually use so much so i put 1/2 teaspoon and said I could always add more later and it turned out to be just what we like. I also use a lot of cinnamon in savory food so I know it goes perfect with eggplant, so I added about 1/4 teaspoon and also 1/4 teaspoon garam marsala spice and it was really delicious and everyone liked it. And 10 cloves of garlic is not too much! It goes so well with the eggplant. What a perfect way to make leftover meat taste like it was made fresh. Thanks for this recipe I will use it a lot! Oh yeah, last note is that there was a small dish left after dinner and I finished it later that night, wow, it tasted even better than it did just made! I think the flavors were left to blend together, but it was really good!

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Noor

Cooking Level: Expert

Home Town: Richmond, Virginia, USA

Living In: Sharjah, Sharjah, United Arab Emirates

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Reviewed: Sep. 13, 2007

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.

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Kat

Cooking Level: Intermediate

Home Town: Hazel Crest, Illinois, USA

Living In: Oak Lawn, Illinois, USA

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Reviewed: Aug. 7, 2007

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.

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SmittysPantry

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Reviewed: Feb. 17, 2007

This was a great meal! I used lamb stew meat, substituted ghee for butter, and wine for water. It was delicious served with brown rice and a cucumber-yogurt salad. It was definitely a favorite for both my boyfriend and I.

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paul is hungry

Cooking Level: Beginning

Home Town: Troy, Michigan, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jan. 12, 2007

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

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njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

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Reviewed: Jan. 11, 2007

I thought this would be terrific, but it was a huge disappointment. The allspice leaves it with a funny taste, and it desparately needs some fresh herbs of some sort. The recipe isn't kidding when it calls for two teaspoons of salt. It needs at least that much. The lamb meat was delicious, but we threw out the rest. Will not make again and wouldn't recommend.

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jwallacemiller

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: New York, New York, USA

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Reviewed: Jan. 4, 2007

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.

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Courtney

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Livonia, Michigan, USA

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Reviewed: Dec. 20, 2006

I was skeptical that it would taste as good as it did with so little seasoning and effort. I don't even like lamb, but I decided to make it for my boyfriend, and we both couldn't get enough of it!

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pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 11, 2006

I really liked this but my boyfreind did not. Apparently he doesn't like eggplant. I wish he had told me beforehand. I followed the recipe exactly but did subsitute a can (drained) of diced tomatoes instead of fresh since it's hard to find good tomatoes this time of year. Good recipe!!

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NCSU4GANNE

Cooking Level: Intermediate

Home Town: Blenheim, South Carolina, USA

Living In: Bennettsville, South Carolina, USA

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Reviewed: Nov. 17, 2006

I made this recipe not with lamb but with stew beef I needed to use up. I didn't have allspice so I substituted ground cloves and cinnamon, otherwise I followed the recipe exactly. It came out super tasty and flavorful, and very healthy. I like the recommendation below about the wine. Next time I'll try that. Served with couscous.

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JCL

Cooking Level: Intermediate

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Reviewed: Aug. 16, 2006

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.

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Netebee

Cooking Level: Intermediate

Home Town: Wilmington, Delaware, USA

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Reviewed: May 4, 2006

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!!

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