Eggplant and Lamb Stew

  • Recipe By
  • Published Sep 12th
  • Ready In2h 15m
  • Servings6
  • Calories292
The Arabic name (which I can't remember) means 'It cooks itself.' Most Middle Eastern food is time-consuming to make; this name implies that the cook is embarrassed to serve something so simple. Best served over rice.

Eggplant and Lamb Stew Ingredients

The following are the ingredients needed to make delicious Eggplant and Lamb Stew for 6 servings:

  • 2 tablespoons butter
  • 1 1/2 pounds lamb shoulder
  • 2 large eggplants, peeled and chopped
  • 2 large tomatoes, chopped
  • 2 large onions, chopped
  • 2 green bell peppers, chopped
  • 10 cloves garlic, chopped
  • 1 tablespoon tomato paste
  • 1/2 cup water
  • 1 teaspoon allspice
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper

Eggplant and Lamb Stew Cooking Instructions

  • Prep15m
  • Cook2h
  • Ready In2h 15m

To cook Eggplant and Lamb Stew, you need about 15 minutes of preparation time. The time needed to cook this Eggplant and Lamb Stew is about 2 hours , and you can serve your Eggplant and Lamb Stew within 2 hours 15 minutes . The following are the steps to cook Eggplant and Lamb Stew easily:

  1. 1 In a large pot, melt the butter over medium heat, and brown the lamb on all sides. Mix in the eggplants, tomatoes, onions, green bell peppers, and garlic. Cook and stir until tender and lightly browned.
  2. 2 In a small bowl, blend the tomato paste and water. Mix into the pot with the lamb. Season lamb with allspice, salt, and pepper. Reduce heat, and simmer about 1 1/2 hours, stirring occasionally, until the meat shreds easily with a fork. Add a little water as necessary to keep the ingredients moist.

Nutrition Facts

Per Serving: 292 calories; 16.2 grams of fat; 20.8 grams of carbohydrates; 18.2 grams of protein; 68 milligrams of cholesterol; 871 milligrams of sodium.

  1. Jun 16th 2008

    Delicious!!Here are the changes I made. Instead of using whole tomatoes, I used a full can of diced tomatoes. I substituted the lamb with blade steak, and used four cloves of garlic. I ...

  2. Sep 13th 2007

    this recipe was delicious!! i also added crushed red pepper and a whole can of tomato paste. i used lamb shoulder chops which are a bit easier to find than a piece of whole lamb shoulder. i ...

  3. Aug 7th 2007

    I enjoyed this lean, vegie laden stew and baked it in a clayware roaster for one and 1/2 hours. I browned the lamb first and de-boned the shoulder meat, smothered the vegies and then transfe ...

  4. Jan 12th 2007

    We all had mixed feelings about this one. I followed the recipe for the most part, but added one can of diced tomatoes (28 oz) because I cooked it in the crockpot. (on low for 5 hours) The ...

  5. Jan 4th 2007

    My husband and I absolutely loved this recipe. I used shoulder steaks since that is what I had on hand. Prep work is the only "con" to this recipe. It took about 45 minutes to chop all th ...

  6. Nov 17th 2006

    I made this recipe not with lamb but with stew beef I needed to use up. I didn't have allspice so I substituted ground cloves and cinnamon, otherwise I followed the recipe exactly. It came ...

  7. Aug 16th 2006

    Loved it, I used red wine instead of water, added some chilies for spice and put in an extra eggplant. I ate it with Brown Basmati Rice and a yogurt recipe from Sharon's Scrumptious Souvlaki ...

  8. May 4th 2006

    What a great stew!! My husband said this was restaurant quality and is one of his favorite meals I have ever made. I tinkered with it just a bit... used left over leg of lamb and instead of ...

  9. Jan 4th 2005

    Pretty good. I didn't let it simmer for the full hour and a half, probably just under an hour. I suggest mixing the allspice, salt and pepper in with the tomato-water mixture as it's more ...