Lamb and aubergine stew recipe

Lamb and Aubergine Stew recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This lamb and aubergine stew recipe is a hearty and flavorful dish that combines tender pieces of lamb with the rich flavors of aubergine, also known as eggplant. The stew is slow-cooked to perfection, allowing the flavors to meld together and create a comforting and satisfying meal. With aromatic herbs and spices, this recipe is sure to please your taste buds. Serve it with crusty bread or rice for a complete and delicious meal.

Keywords: lamb, aubergine, stew, recipe, slow-cooked.

Lamb and aubergine stew recipe details

Lamb and aubergine stew recipe, recipe Rating: 4.6
Number of votes:109 

Ingredients

350 g	lamb neck fillet, cut into small pieces
200 g	aubergine, diced
1 tsp	salt
2 tsp	ground cumin
1 large	red onion, chopped
1 clove(s)	garlic, chopped
2 tbsp	olive oil
1 tbsp	balsamic vinegar
400 g	tomatoes, chopped, fresh or canned

Instructions

Place aubergine dices in a colander and sprinkle salt.

Cut the lamb into similar-sized pieces and dust with cumin.

Heat the olive oil in a heavy saucepan with a lid. Add in the onion and garlic. Cook for 5 min over a low heat, stirring regularly.

Rinse the aubergine, pat dry on kitchen paper and add to the oily onion. Cook over low heat, stirring a couple of times, for 5 miutes until the aubergine begins to soften.

Increase the heat and add the lamb, browning it thoroughly. Add the tomatoes and balsamic vinegar. Add 150 ml of water to the pan. Bring to the boil, reduce the heat immediately, cover the pan with the lid and establish a steady simmer. Cook for 25 minutes.

Check that the meat is tender and continue to cook, uncovered, for a further 5-10 minutes.

Serving suggestions:Serve with rice or couscous

Preparation time:
ca. 25 min
Grade of difficulty:
medium
Calories per portion:
n/a