Stewed lamb with eggplants and bell peppers is a rich and flavorful dish, perfect for a comforting meal. Here's a recipe to guide you through making it:
Ingredients:
- 1 ½ lbs (700g) lamb shoulder or leg, cut into bite-sized chunks
- 2 tablespoons olive oil
- 1 large eggplant, cubed
- 2 bell peppers (red and yellow), sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (or 3 fresh tomatoes, chopped)
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander (optional)
- 1/2 teaspoon ground cinnamon (optional, for a warm touch)
- 1 ½ cups beef or lamb broth (or water)
- 1 bay leaf
- Salt and pepper, to taste
- Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Prepare and Sear the Lamb:
- Season and Sear the Lamb: Season the lamb pieces with salt and pepper. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the lamb and brown on all sides (about 4-5 minutes). Remove the lamb and set aside.
2. Sauté the Vegetables:
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Cook the Onions and Garlic: In the same pot, add the chopped onion and sauté until soft and translucent, about 5-6 minutes. Add the minced garlic and cook for another minute until fragrant.
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Add Eggplant: Stir in the cubed eggplant, cooking for 4-5 minutes until it starts to soften. The eggplant will absorb some oil, so add a bit more if needed.
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Add Bell Peppers: Add the sliced bell peppers and cook for another 3-4 minutes until they start to soften.
3. Build the Stew:
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Add the Spices and Tomato Paste: Stir in the cumin, paprika, ground coriander, and cinnamon (if using). Cook for 1-2 minutes to allow the spices to bloom. Add the tomato paste and cook for another minute.
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Add Tomatoes and Broth: Pour in the diced tomatoes (or fresh tomatoes) and broth, scraping up any browned bits from the bottom of the pot. Return the browned lamb to the pot.
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Season and Simmer: Add the bay leaf and season with salt and pepper. Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for 1 ½ to 2 hours, or until the lamb is tender and the flavors have melded together.
4. Final Adjustments:
- Taste and Adjust Seasoning: After the lamb is tender, taste the stew and adjust the seasoning as needed.
5. Serve:
- Garnish with fresh parsley or cilantro for added freshness and color.
- Serve the lamb stew with crusty bread, rice, or couscous for a complete meal.
Enjoy your stewed lamb with eggplants and bell peppers! This dish has deep, rich flavors and tender vegetables, making it a hearty and satisfying meal.
