Lamb stew with eggplant

Lamb stew with eggplant and thick tomato sauce is simmering for several hours on low heat, so the meat turns out to be incredibly tender and juicy.

• Recipe author: Yulia Magay
• After preparation, you will receive 4 servings
• Total recipe preparation time: 200 minutes

Ingredients

• Large eggplant 1 piece
• Olive oil 6 tbsp spoons
• Lamb 450 g
• Onions 1 piece
• Garlic 3-4 cloves
• Dry red wine 120 ml
• Tomato paste 3 tbsp spoons
• Tomatoes in their own juice 400 g
• Meat broth 500 ml
• Bay leaf 1 piece
• Ground black pepper to taste
• Dried thyme 1 tsp spoon
• Cinnamon 1 stick
• Ground allspice ½ tsp spoons
• Ground nutmeg ½ tsp spoons
• Salt to taste

Cooking method

• Preheat oven to 200 ° C. Cut the eggplant into large cubes and drizzle with 2 tablespoons of oil.

• Place them on a baking sheet and bake for 20 minutes.

• Cut the lamb into small cubes and the onion even smaller. Pass the garlic through a press.

• Heat 2 tablespoons of oil in a skillet. Fry the lamb over high heat until golden brown for 5-6 minutes. Transfer the meat to a plate.

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• Pour the remaining oil into the same skillet and fry the onion and garlic until soft for 3-4 minutes.

• Combine lamb with eggplant, onion and garlic, wine, tomato paste, tomatoes, broth, spices and salt.

• Cook stews covered over low heat for 2½ – 3 hours, until the meat is tender.

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