Stewed lamb with baked eggplant

Lamb with tomatoes and peppers turns out to be very soft and aromatic, and the milk sauce with eggplant subtly emphasizes the taste of the meat.

• Recipe author: Irina Sakharova
• After preparation, you will receive 4 servings
• Total recipe preparation time: 120 minutes

Ingredients

• Lamb 600-700 g
• Onions 2 pieces
• Sweet pepper 1 piece
• Garlic 3 cloves
• Vegetable oil 2 tbsp. spoons
• Tomatoes 4 pieces
• Dried thyme 1 tsp spoon
• Dried oregano 1 tsp spoon
• Tomato paste 1 tbsp spoon
• Meat broth 300 ml
• Salt to taste
• Ground black pepper to taste
• Eggplant 1 200-1 400 g
• 3 tbsp butter spoons
• Flour 3 tbsp. spoons
• Milk 300 ml
• Cheese 60-80 g

Cooking method

• Cut the meat into small pieces, onion and pepper - even smaller. Chop the garlic with a knife.

• Heat vegetable oil in a skillet over medium heat. Fry the onion for 5 minutes.

• Add the meat and lightly brown on all sides. Put the pepper and garlic in the same place and leave on the fire for another 1-2 minutes.

• Add tomatoes, cut into small pieces, thyme, oregano and tomato paste. Stir and add broth after 1 minute.

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• Bring to a boil. Then reduce the heat to low so that the liquid barely boils. Cover and simmer for about an hour and a half to soften the meat. Season with salt and pepper.

• On the eggplant, make several punctures with a fork and place on a baking sheet lined with foil. Bake for 35-40 minutes at 220 ° C, until they are very soft on the inside.

• Cool and peel the eggplant. Pass the pulp through a sieve or simply mash into a pulp.

• Melt the butter in a skillet over medium heat. Add flour and cook, stirring constantly, for 1-2 minutes.

• Pour in warm milk little by little and stir so that no lumps remain. Then boil for another 1-2 minutes.

• Remove sauce from heat. Stir first with grated cheese, and then with eggplant. Season with salt and pepper.

• Serve the lamb stew with the sauce.

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