Ingredients
Scale
- 1 large eggplant (cut into 1 1/2 inch cubes)
- 6 tbsp olive oil (divided)
- 1 lb lamb (boneless and cubed)
- 1 large onion (diced)
- 3–4 cloves garlic (minced)
- 1/2 cup red apple vinegar
- 3 tbsp tomato paste
- 14 oz canned tomatoes (chopped)
- 2 cups lamb or beef stock
- 1 medium bay leaf
- 2 tsp pepper
- 1 tsp thyme
- 1 medium cinnamon stick (or 1 tsp ground cinnamon)
- 1/2 tsp allspice (ground)
- 1/2 tsp nutmeg (preferably freshly grated)
- 1 tsp salt
- fresh parsley to finish (chopped)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss eggplant cubes in 2 tablespoons of olive oil and roast for about 20 minutes until golden brown.
- In a Dutch oven, heat the remaining olive oil over medium-high heat and brown the lamb on all sides. Remove and set aside.
- Sauté onions and garlic in the same pot until tender.
- Combine browned lamb, roasted eggplant, red apple vinegar, tomato paste, canned tomatoes, stock, bay leaf, and spices in the pot.
- Cover and simmer on low heat for 2 ½ to 3 hours or transfer to a slow cooker for 4 to 8 hours on low.
- Garnish with fresh parsley before serving.
- Prep Time: 20 minutes
- Cook Time: Approximately 3 hours
- Category: Main
- Method: Slow cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 350
- Sugar: 7g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 70mg