Eggplant and Lamb Stew
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!
4 users found this review helpful
Dec. 10, 2011