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Lamb Stew with Eggplant: Cozy Middle Eastern Comfort Food

This Lamb Stew with Eggplant is a comforting dish that nourishes the soul, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 3 hours
Resting Time 1 hour
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew Base
  • 1 medium Eggplant Added for texture; substitute zucchini for lower-carb
  • 2 tablespoons Olive Oil Can substitute with avocado oil
  • 2 pounds Lamb (boneless, cubed) Substitute with ground lamb or chickpeas for vegetarian
  • 1 medium Onion Yellow or white onion works best
  • 3 cloves Garlic Fresh is preferred
  • 1 cup Red Wine Substitute with beef stock or grape juice for non-alcoholic
  • 2 tablespoons Tomato Paste Alternatively, use crushed fresh tomatoes
  • 1 can Canned Tomatoes Fresh tomatoes offer a seasonal twist
  • 2 cups Lamb or Beef Stock Vegetable stock can be used for a lighter version
  • 1 leaf Bay Leaf No direct substitute
  • 1 teaspoon Pepper Can substitute with black pepper or omit
  • 1 tablespoon Thyme Dried thyme can substitute fresh
For the Spices
  • 1 stick Cinnamon Stick Use ground cinnamon but reduce quantity slightly
  • 1 teaspoon Allspice Nutmeg can substitute, but flavor differs
  • 1 teaspoon Nutmeg Preferably freshly grated
  • 1 teaspoon Salt Adjust to taste as needed
For Garnish
  • 2 tablespoons Fresh Parsley Can substitute with cilantro

Equipment

  • baking sheet
  • large pot

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C). Toss diced eggplant in olive oil and roast for about 20 minutes.
  2. Heat remaining olive oil in a large pot, sear cubed lamb for 5-7 minutes until golden brown, then set aside.
  3. In the same pot, sauté diced onion and minced garlic for 4-5 minutes until tender.
  4. Combine seared lamb, roasted eggplant, red wine, tomato paste, canned tomatoes, and stock in the pot. Stir in bay leaf, pepper, thyme, cinnamon stick, allspice, nutmeg, and salt.
  5. Cover and simmer on low for 2.5 to 3 hours or cook in a slow cooker for 4 to 8 hours.
  6. Serve hot, garnished with fresh parsley. Pair with pita bread or rice.

Nutrition

Serving: 1bowlCalories: 520kcalCarbohydrates: 30gProtein: 40gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 400IUVitamin C: 10mgCalcium: 50mgIron: 5mg

Notes

Allow the stew to rest for an hour after cooking for the best flavors.

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