Lamb and Eggplant Stew

    2 hours 15 minutes

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

    65 people made this

    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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    Reviews in English (55)


    My husband and I absolutely loved this recipe. I used shoulder steaks since that is what I had on hand. Prep work is the only "con" to this recipe. It took about 45 minutes to chop all the veggies (which my lovely husband did while I pain-stakingly picked every ounce of meat off the bones). I browned the chunks/shreds of lamb in the pot before adding the remaining ingredients. For me it was easier than fishing the bones out of the stew. I also soaked my chopped eggplant in salt water for about 30 min to an hour before cooking in stew (this helps to remove some of the bitterness from the eggplant). I also added a whole can (i think it was the 4 oz size) of tomato paste for a richer tomato base. The extra paste also helped thicken the liquid in this stew. I will be making this again and again. 4* for recipe as is, but is 5* with the changes.  -  04 Jan 2007  (Review from Allrecipes USA and Canada)


    Loved it, I used red wine instead of water, added some chilies for spice and put in an extra eggplant. I ate it with Brown Basmati Rice and a yogurt recipe from Sharon's Scrumptious Souvlaki. Thanks.  -  16 Aug 2006  (Review from Allrecipes USA and Canada)


    We all had mixed feelings about this one. I followed the recipe for the most part, but added one can of diced tomatoes (28 oz) because I cooked it in the crockpot. (on low for 5 hours) The veggies all held up nicely and the meat was so tender. My husband thought it was just ok and my daughter picked out the meat and only ate some of the eggplant. I liked it a lot. The recipe makes a lot of food, so be prepared for leftovers. I guess I will have to eat ours as no one else will :-D  -  12 Jan 2007  (Review from Allrecipes USA and Canada)