Lamb Stew with Eggplant
⏳ Time
1 hour 30 minutes
🥕 Ingredients
11
🍽️ Servings
6
Description
Lamb Stew with Eggplant
Ingredients
- Lamb - 28.2 oz
- Eggplants - 3 pieces
- Tomatoes - 2 pieces
- Garlic - 3 cloves
- Parsley - 6 stems
- Canned Corn - 5.3 oz
- Dry White Wine - 2 tablespoons
- Vegetable Oil - 6 tablespoons
- Allspice berries - 6 pieces
- Salt - to taste
- Cilantro - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 10
When serving, sprinkle the stew with cilantro if desired.
Step 2
Wash the lamb, dry it with a paper towel, and cut it into medium cubes. In a well-heated skillet, pour in 3 tablespoons of vegetable oil and fry the lamb, then transfer it to a heavy-bottomed pot.
Step 3
Make a small cut on the top of the tomatoes, place them in a container, and pour boiling water over them for 1–2 minutes, then peel them under cold running water.
Step 4
Cut the tomatoes in half, remove the stem, and slice the tomatoes into wedges, adding them to the meat.
Step 5
Season the meat with tomatoes with salt and pepper, add the wine, 1 finely chopped clove of garlic, and add the allspice peppers.
Step 6
Cover tightly with a lid and simmer on low heat for 1 hour. If the liquid evaporates, add a little water.
Step 7
Wash the eggplants, dry them, cut them into medium cubes (do not chop too finely!), fry them in the remaining oil, transfer to a bowl, and season with salt and pepper.
Step 8
Finely chop the parsley leaves (without the tough stems) and garlic, and add them to the eggplants.
Step 9
Combine the meat with the vegetables, add the corn, and simmer for another 10 minutes.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.
