Eggplant and Lamb Stew
Ive been making this for a few years now, trying desperately to recreate my friends mothers recipe. Tonight I got as close as I'm ever going to get.... changes are as follows: 1) use more lamb - i used about 3 lbs of shoulder steaks, cut up prior to cooking. 2) i tossed the lamb with flour, salt, pepper and oregano and browned in olive oil. 3) i only used 1 eggplant, 1 green pepper and 1 yellow onion 4) For the sauce I used 1 large can (28 oz?) of diced tomatoes, 1 6oz can tomato paste, 32 oz of beef stock and 1/2 c red wine. 5) for seasonings (which i added in the last 20-30 min of cooking time) i used 1 T garam masala, 1 t hot madras curry, 1/2 t oregano and 1/2 t sage; salt, pepper to taste. Also used some cayenne pepper for kick.
Cooked for a total of 2 hours. Flour from meat thickened up the stew nicely, even with the extra liquids. Served over basmati rice. Delish!
3 users found this review helpful
Nov. 2, 2012