Lamb, Eggplant, and Pomegranate Stew
Main Dishes | Georgian cuisine
⏳ Time
40 minutes
🥕 Ingredients
15
🍽️ Servings
6
Description
Lamb, eggplant, and pomegranate stew.
Ingredients
- Lamb - 2 lbs
- Eggplants - 3 pieces
- Onion - 1 head
- Garlic - 6 cloves
- Lemon - 1 piece
- Campbell's Beef Broth - 17 fl oz
- Apple Wine - 3 fl oz
- Sweet Pepper - 1 piece
- White Beans - 14.1 oz
- Yogurt powder - 7 fl oz
- Pomegranate Seeds - 1 piece
- Cilantro - 1.1 oz
- Olive Oil - 1 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Sauté the lamb in olive oil until browned. Then add finely chopped onion and cook the meat and onion together for five minutes. After that, add finely chopped bell pepper, garlic, and diced eggplant, pour in white wine and broth, and simmer on low heat for half an hour, stirring occasionally.
Step 2
Combine the meat and vegetables with the cooked white beans, season with salt and pepper, simmer for a few more minutes, then remove from heat.
Step 3
Stir the stew with yogurt, chopped cilantro, lemon juice, and pomegranate seeds, and serve it with plain rice.
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