Middle Eastern Lamb and Eggplant Stew

Name: Middle Eastern Lamb and Eggplant Stew
Total time: 135 min
Yield: 6
Ingredients: 2 tbsp butter; 680 g lamb shoulder; 2 large eggplants, peeled and chopped; 2 large tomatoes, chopped; 2 large onions, chopped; 2 green bell peppers, chopped; 10 cloves garlic, chopped; 1 tbsp tomato paste; 120 ml water; 1 tsp allspice; 2 tsp salt; 1 tsp ground black pepper

A hearty Middle Eastern stew featuring tender lamb and flavorful vegetables.

135 min

easy

292kcal

calories

21g

carbohydrates

16g

fat

fiber

18g

protein

871mg

sodium

sugar

Dinner Lunch Middle Eastern

Ingredients

2 tbsp butter

680 g lamb shoulder

2 large eggplants, peeled and chopped

2 large tomatoes, chopped

2 large onions, chopped

2 green bell peppers, chopped

10 cloves garlic, chopped

1 tbsp tomato paste

120 ml water

1 tsp allspice

2 tsp salt

1 tsp ground black pepper

Directions

Step 1

In a large pot, melt the butter over medium heat, and brown the lamb on all sides. Mix in the eggplants, tomatoes, onions, green bell peppers, and garlic. Cook and stir until tender and lightly browned.

Step 2

In a small bowl, blend the tomato paste and water. Mix into the pot with the lamb. Season lamb with allspice, salt, and pepper. Reduce heat, and simmer for about 1 hour 30 minutes, stirring occasionally, until the meat shreds easily with a fork. Add a little water as necessary to keep the ingredients moist.