Lamb stew with eggplants
Lamb with eggplants! This tender meat paired with sweet eggplants creates a dish of pure delight. The sauce completes this feast of aromas and flavours. This dish needs fine wine and good company. It is a meal of unparalleled deliciousness!
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Ingredients
- 1 kg of goat or lamb, leg or shoulder, cut into pieces
- 4 medium eggplants
- Olive oil
- 1 large onion
- 1 clove of garlic
- 2 cups tomato sauce
- 1 cup chopped parsley
- 1/2 tsp. cumin
- 5 grains of allspice
- salt and pepper
Preparation
Wash the eggplants and cut them into large pieces. Cover the bottom of a pan with olive oil. Fry the eggplants on medium heat on both sides until golden brown and when they are ready, remove them to a plate with kitchen paper to absorb the excess oil. If necessary during frying, add a little more oil.
You can fry the eggplants the day before and put them in the fridge to give them time to release more oil.
You can bake them in the oven if you want to avoid frying them. Drizzle them with olive oil, salt them and bake them at 200C until golden brown.
Peel and finely chop the onion, garlic and parsley and set aside.
Wash the meat well and dry it with paper towels. If there is no oil left in the pan, add just enough to cover the bottom and over medium heat, sauté the pieces of meat on both sides until they take on a little colour.
If you have a lot of meat, sauté it in batches. In each batch you sauté, remove the meat to a platter and add the next batch.
When the meat is done sautéing, add the onion and garlic and sauté them until soft. Add the cumin and allspice granules and stir.
Add the sauce, parsley, salt and pepper. Add water to cover the meat well, close the lid and simmer until tender. If necessary, add a little more water during cooking.
When the meat is tender, gently place the eggplants in the sauce in layers, shake the pot in circles so that the sauce covers the eggplants and simmer for 5 more minutes so that the eggplants get the flavour from the sauce.
When the food is ready, it’s a good idea to leave it for half an hour to let the flavours meld and then serve.
Enjoy!
Nanà…
Lamb stew with eggplants
Ingredients
- 1 kg of goat or lamb, leg or shoulder, cut into pieces
- 4 medium eggplants
- Olive oil
- 1 large onion
- 1 clove of garlic
- 2 cups tomato sauce
- 1 cup chopped parsley
- 1/2 tsp. cumin
- 5 grains of allspice
- salt and pepper
Preparation
Wash the eggplants and cut them into large pieces. Cover the bottom of a pan with olive oil. Fry the eggplants on medium heat on both sides until golden brown and when they are ready, remove them to a plate with kitchen paper to absorb the excess oil. If necessary during frying, add a little more oil.
You can fry the eggplants the day before and put them in the fridge to give them time to release more oil.
You can bake them in the oven if you want to avoid frying them. Drizzle them with olive oil, salt them and bake them at 200C until golden brown.
Peel and finely chop the onion, garlic and parsley and set aside.
Wash the meat well and dry it with paper towels. If there is no oil left in the pan, add just enough to cover the bottom and over medium heat, sauté the pieces of meat on both sides until they take on a little colour.
If you have a lot of meat, sauté it in batches. In each batch you sauté, remove the meat to a platter and add the next batch.
When the meat is done sautéing, add the onion and garlic and sauté them until soft. Add the cumin and allspice granules and stir.
Add the sauce, parsley, salt and pepper. Add water to cover the meat well, close the lid and simmer until tender. If necessary, add a little more water during cooking.
When the meat is tender, gently place the eggplants in the sauce in layers, shake the pot in circles so that the sauce covers the eggplants and simmer for 5 more minutes so that the eggplants get the flavour from the sauce.
When the food is ready, it’s a good idea to leave it for half an hour to let the flavours meld and then serve.
Source: https://cookeatup.com/en/lamb-stew-with-eggplants/
