Lamb and Eggplant Stew

Lamb and Eggplant Stew


56 people made this

The Arabic name of this dish means 'it cooks itself' making it an easy but flavoursome lamb dish. Best served over rice.


Serves: 6 

  • 40g butter
  • 750g lamb shoulder
  • 2 large eggplants, peeled and chopped
  • 2 large tomatoes, chopped
  • 2 large onions, chopped
  • 2 green capsicums, chopped
  • 10 cloves garlic, chopped
  • 1 tablespoon tomato paste
  • 1/2 cup (125ml) water
  • 1 teaspoon allspice
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper

Preparation:15min  ›  Cook:2hours  ›  Ready in:2hours15min 

  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 capsicums and garlic. Cook and stir until tender and lightly browned.
  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 1/2 hours, stirring occasionally until the meat shreds easily with a fork. Add a little bit of water as necessary to keep the ingredients moist.

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