Greek Lamb & Eggplant Stew
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Ingredients List:
- 1-1/2 lbs. lamb (cut of choice)
- 1 onion
- 1 garlic clove
- 1 large eggplant
- Chili flakes (optional)
- 1 tsp. cumin
- 1 tsp. cinnamon
- 28oz can crushed tomatoes
- 1/2 cup water
- 3 sprigs fresh rosemary
- 1 tsp. dried Greek oregano
- 1/2 cup Greek extra virgin olive oil
- Salt & pepper to taste
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Method:
- In a large pot, brown lamb in olive oil
- Remove lamb from pot when browned and set aside
- Chop onion and saute in the same oil as the browned lamb. About 5 minutes
- Chop garlic and add to sautéing onions
- Cut eggplant into finger sized pieces (see video) and add to pot
- Continue to cook for 5 more minutes
- Add cumin & cinnamon and cook for 3 more minutes
- Add crushed tomatoes and water and bring to a boil
- Add lamb back into sauce submerging
- Sprinkle with oregano and add rosemary
- Simmer for about 30 minutes partly covered
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Notes & Tips:
- Makes 4-6 servings
- Serve with rice, Greek salad and/or fresh bread
- Recipe can be halved or doubled
- Excellent make-ahead recipe
