Ingredients
Scale
- 1 large eggplant
- 1 large onion
- 3-4 cloves garlic
- 1 lb lamb (cubed)
- 6 tbsp olive oil
- 1/2 cup red apple vinegar
- 3 tbsp tomato paste
- 14 oz canned chopped tomatoes
- 2 cups lamb or beef stock
- 1 medium bay leaf
- 2 tsp pepper
- 1 tsp thyme
- 1 medium cinnamon stick (or 1 tsp ground cinnamon)
- 1/2 tsp allspice (ground)
- 1/2 tsp nutmeg (preferably freshly grated)
- 1 tsp salt
- fresh parsley to finish (chopped)
Instructions
- Preheat the oven to 400°F. Toss eggplant cubes in 2 tbsp olive oil and roast for 20 minutes. Set aside.
- In a dutch oven, brown the lamb in the remaining olive oil over medium heat. Remove and set aside.
- Sauté onions and garlic in the same pot until tender.
- Return the lamb and roasted eggplant to the pot along with all other ingredients except parsley. Stir well.
- Cook on low heat for 2.5 to 3 hours on the stovetop or in a slow cooker for 4 to 8 hours.
- Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 2 hours and 30 minutes
- Category: Main
- Method: Stewing
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 390
- Sugar: 6g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 24g
- Cholesterol: 70mg