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Hearty Lamb Stew with Roasted Eggplant for Cozy Nights

This hearty lamb stew combines tender lamb and smoky roasted eggplant, making it perfect for cozy dinners and easily adaptable for vegetarian diets.
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Prep Time 20 minutes
Cook Time 3 hours
Resting Time 1 hour
Total Time 5 hours
Servings: 4 bowls
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1 large Eggplant Adds a savory depth; replace with zucchini for a lighter option.
  • 2 tablespoons Olive Oil Vital for sautéing and roasting; avocado oil can be used for higher smoke points.
  • 2 pounds Lamb (boneless, cubed) The star of the dish, providing rich flavor; ground lamb or chickpeas make great vegetarian substitutes.
  • 1 large Onion Offers a natural sweetness; yellow or white onions caramelize beautifully.
  • 4 cloves Garlic For an aromatic foundation; fresh garlic is preferred, but garlic powder works too.
  • 1 cup Red Wine Elevates the stew's flavor; substitute with grape juice or beef stock for a non-alcoholic twist.
  • 2 tablespoons Tomato Paste Concentrates the tomato flavor; crushed fresh tomatoes can enhance the freshness.
  • 1 can Canned Tomatoes Forms the stew's base; seasonal fresh tomatoes can brighten the dish.
  • 4 cups Lamb or Beef Stock Adds depth and moisture; vegetable stock can lighten it up.
  • 1 leaf Bay Leaf Infuses earthy undertones; if unavailable, try Italian seasoning as a substitute.
  • 1 teaspoon Black Pepper For seasoning; feel free to omit or adjust to taste.
  • 1 tablespoon Thyme Adds a herbal touch; dried thyme can replace fresh without losing much flavor.
  • 1 stick Cinnamon Stick Creates warmth; ground cinnamon can be substituted (use less).
  • 1 teaspoon Allspice Enhances complexity; nutmeg can replace it though the flavor differs.
  • 1/4 teaspoon Nutmeg Best when freshly grated; can be omitted if you prefer a subtler taste.
  • 1 teaspoon Salt Essential for flavor; adjust based on preference.
  • 1/4 cup Fresh Parsley A vibrant garnish; cilantro is a wonderful alternative for a different flavor profile.

Equipment

  • Oven
  • Large pot
  • Baking Sheet

Method
 

Cooking Steps
  1. Preheat your oven to 400°F (200°C). Gather your ingredients and prepare your baking sheet.
  2. Toss the diced eggplant with olive oil and spread evenly on a baking sheet. Roast for about 20 minutes until golden brown and tender.
  3. In a large pot, heat olive oil over medium-high heat. Add cubed lamb and sear for 5-7 minutes until browned. Remove and set aside.
  4. In the same pot, reduce heat to medium and sauté diced onion and minced garlic for 4-5 minutes until translucent.
  5. Return the seared lamb to the pot, along with roasted eggplant, red wine, tomato paste, canned tomatoes, and stock. Add bay leaf, black pepper, thyme, cinnamon stick, allspice, nutmeg, and salt. Stir well.
  6. Cover the pot and let the stew simmer on low heat for 2.5 to 3 hours.
  7. Remove from heat, discard bay leaf and cinnamon stick, garnish with parsley, and serve with rice or pita bread.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 800mgPotassium: 950mgFiber: 8gSugar: 6gVitamin A: 800IUVitamin C: 10mgCalcium: 50mgIron: 3.5mg

Notes

Roasting the eggplant enhances its smoky flavor. Let the stew rest for about an hour after cooking for the best flavor.

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