Greek Lamb & Eggplant Stew

greek stewed lamb & eggplants

  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
 

Method:

  1. In a large pot, brown lamb in olive oil
  2. Remove lamb from pot when browned and set aside
  3. Chop onion and saute in the same oil as the browned lamb. About 5 minutes
  4. Chop garlic and add to sautéing onions
  5. Cut eggplant into finger sized pieces (see video) and add to pot
  6. Continue to cook for 5 more minutes
  7. Add cumin & cinnamon and cook for 3 more minutes
  8. Add crushed tomatoes and water and bring to a boil
  9. Add lamb back into sauce submerging
  10. Sprinkle with oregano and add rosemary
  11. Simmer for about 30 minutes partly covered

 

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