Reviewed: May 15, 2012

I substituted 1 can stewed tomatoes, Used garlic salt in same measurement as regular salt.Added shoulder joint and 600 gms of cubed lamb (as others suggested was not enough lamb).Cut eggplant in large chunks, placed in cockpot was bland at first but spices built on my palate and it became more flavorful. served with cornbread...yummy!

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Reviewer:

Rocknroxie

Reviewed: May 6, 2012

Fab! I don't like watery sauces, so even though I served this with couscous, I added 3tbs of flour after I browned the meat and veg. No peppers in the house, so I added about a cup of zucchini for some color. W/O the meat, this would be a good dish for vegetarians over the rice or couscous. I like something somewhat substantial that can do as a side for everyone but a main for those who don't eat meat. Would go well with a grilled leg of lamb, or chicken breast marinated in a similar spice mix.

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Reviewer:

Deb

Reviewed: Jan. 19, 2012

Perfect stew anytime of the year, however, really hit the spot on a cold, winter day like today! This stew melts in your mouth. I made a few revisions: 1. Used 4 shoulder bone-in lamb chops 2. Used 1 can stewed tomatoes (with liquid) instead of 2 large tomatoes. 3. added cumin, paprika, and cinnamon (about 1 tsp+ each) 4. Added 2 large chopped carrots 5. Threw in a Turkish bay leaf Because I used lamp shoulder chops instead of a roast, I let the stew simmer for about 1 hour, then just let it sit on the stovetop. It's amazing how the eggplant just shrinks as it cooks. Chop the eggplant into somewhat large pieces. These are the types of meals we traditionally cook (my family is from Turkey). This meal was ridiculously easy and is so healthy. We serve this over basmati or jasmine rice. Or, we eat with fresh baked Panera bread (warmed in oven) with butter. It's great to dip the bread in the juices of the stew.

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Reviewer:

Tugba Madaus

Cooking Level: Expert

Home Town: Vernon Hills, Illinois, USA

Living In: Middleton, Wisconsin, USA

Reviewed: Dec. 10, 2011

We really enjoyed this recipe, and will definitely be trying it again. Used a lamb shank. I wish I had taken a cue from some of the comments from other reviewers; It definitely needs a "kick". Next time I may get a larger piece of lamb, too. To the saute stage, I added some fresh, sliced okra to the other chopped veggies. I also almost doubled the garlic by using an entire head. At the end, it seemed somewhat bland so I added some hot paprika, cinnamon, and chile powder. Like some of the other reviewers, it was finished cooking much more quickly than the recipe called for...I think I may have actually overcooked the lamb a bit because it didn't shred as expected, so I had to end up taking it out and using a knife to chop it. My advice would be not to set the timer and walk away like I did - check on it every 15 mins or so to check the doneness of the meat. The next time I make it I will probably also add some chopped chile peppers and try the suggestion of adding a bit of wine and at least doubling the tomato paste. Maybe even some pomegranate molasses? My thought is that this simply needs some more flavor complexity to match my family's tastebuds. Overall, this was really easy to make, pretty healthy, and definitely delicious!

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Reviewer:

OWLintheATL

Reviewed: Oct. 29, 2011

First of all, this is an excellent recipe! Due to personal preferences, I made a few changes by substituting olive oil for the butter, used boneless leg of lamb instead of the shoulder (as it was available), used can of organic chopped tomatoes instead of the whole tomatoes, used 1/2 can of the tomato paste instead of 1 tablespoon and substituted chicken broth for the water. I took another reviewer's advice and soaked the peeled and chopped eggplant in salt water for 30 minutes before using. My husband was sceptical about this recipe at first but once he tried this delicious stew, he told me this was a 'keeper' recipe and I agree. The prep time was a little longer than noted and I cooked about 30 minutes longer than noted (personal preference). This recipe is easily doubled and it can be served as a stand-alone stew. Thank you for this great "keeper" recipe!!!

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Reviewer:

Nancy

Cooking Level: Expert

Home Town: Salem, New Hampshire, USA

Living In: Fredericksburg, Virginia, USA

Reviewed: Apr. 10, 2011

This is delicious and pretty easy to make. Don't tell my kids it has eggplant in it or they won't eat it anymore!

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Reviewer:

Stacey

Reviewed: Feb. 2, 2011

I followed the recipe as written. It was the best thing I have had in a long time. I cant wiat to make this again for company.

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Reviewer:

Peach

Cooking Level: Expert

Home Town: Savannah, Georgia, USA

Reviewed: Jan. 24, 2011

This was good with a few changes. I omitted the peppers and substituted it with potatoes, red wine for the water, and added cumin, tomato sauce instead of tomato paste, a dash of hot sauce, and a touch of cinnamon. Yum! Great with saffron basmati rice.

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Reviewer:

XXXNAUGHTY

Cooking Level: Intermediate

Living In: Burnaby, British Columbia, Canada

Reviewed: Nov. 28, 2010

We all loved this! I had some friends over to break fast for Ramadan and made this. I substituted a beef roast for the lamb and cooked it slow. 5 kids and 4 adults ate every bit of it...and not just b/c we were starving! The sauce is great poured over rice.

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Reviewer:

Riabee

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Oct. 9, 2010

A very simple recipe. I made some changes in the Allrecipes tradition. I used a jar of prepared pasta sauce (instead of paste+water) and added red pepper flakes. I didn't want mushy veggies, so I simmered the lamb in the tomato sauce for 1hr then added my veggies the last 30 minutes. Very tender!

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