Eggplant and Lamb Stew

Name: Eggplant and Lamb Stew
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon allspice; 2 Tbsps butter; 2 larges eggplants, peeled and chopped; 10 cloves garlic, chopped; 2 green bell peppers, chopped; 1 teaspoon ground black pepper; 680 grams lamb shoulder; 2 larges onions, chopped; 2 teaspoons salt; 1 Tbsp tomato paste; 2 larges tomatoes, chopped; 118 milliliters water

Eggplant and Lamb Stew might be a good recipe to expand your main course recipe box. This recipe serves 6. One portion of this dish contains roughly 17g of protein, 8g of fat, and a total of 207 calories. It is a good option if you're following a gluten free and primal diet. Head to the store and pick up allspice, salt, bell peppers, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. Autumn will be even more special with this recipe. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 2 hours and 15 minutes.

Instructions

In a large pot, melt the butter over medium heat, and brown the lamb on all sides.

Ingredients you will need

Butter

Lamb

Equipment you will use

Pot

Mix in the eggplants, tomatoes, onions, green bell peppers, and garlic. Cook and stir until tender and lightly browned.

Ingredients you will need

Green Pepper

Eggplant

Tomato

Garlic

Onion

In a small bowl, blend the tomato paste and water.

Ingredients you will need

Tomato Paste

Water

Equipment you will use

Bowl

Mix into the pot with the lamb. Season lamb with allspice, salt, and pepper. Reduce heat, and simmer about 1 1/2 hours, stirring occasionally, until the meat shreds easily with a fork.

Ingredients you will need

Allspice