Lamb Stew with Eggplant

Main Dishes | Russian cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

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 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.