Go Back
–+ servings
Lamb Stew with Eggplant

Hearty Lamb Stew with Eggplant for Cozy Family Nights

This Lamb Stew with Eggplant is a comforting and hearty meal perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Resting Time 30 minutes
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 1 large Eggplant Adds texture and can be substituted with zucchini for a lower-carb twist.
  • 2 tablespoons Olive Oil Enhances richness; consider using avocado oil for a higher smoke point.
  • 2 pounds Lamb (boneless, cubed) Core protein; substitute with ground lamb or chickpeas for a vegetarian option.
  • 1 medium Onion Yellow or white onion preferred for the best flavor.
  • 4 cloves Garlic Fresh garlic is best.
  • 1 cup Red Wine Substitute with beef stock or grape juice for a non-alcoholic version.
  • 2 tablespoons Tomato Paste Can use crushed fresh tomatoes for a fresher taste.
  • 1 can Canned Tomatoes Fresh tomatoes can be used for a seasonal twist.
  • 2 cups Lamb or Beef Stock Use vegetable stock for a lighter vegetarian option.
  • 1 leaf Bay Leaf No direct substitute; Italian seasoning provides a similar flavor.
  • 1 teaspoon Pepper Can be substituted with black pepper or omitted.
  • 1 teaspoon Thyme Dried thyme can substitute fresh.
  • 1 stick Cinnamon Stick Ground cinnamon can substitute.
  • 1 teaspoon Allspice Nutmeg can be used instead.
  • 1/2 teaspoon Nutmeg Freshly grated or can be omitted.
  • 1/4 cup Fresh Parsley For garnish; can substitute with cilantro.

Equipment

  • heavy-bottomed pot
  • baking sheet
  • Oven
  • knife
  • cutting board

Method
 

Step-by-Step Instructions for Lamb Stew with Eggplant
  1. Preheat your oven to 400°F (200°C). Dice the eggplant and toss it in olive oil. Spread on a baking sheet and roast for 20 minutes until golden brown.
    Lamb Stew with Eggplant
  2. In a heavy-bottomed pot, heat olive oil over medium-high heat. Add cubed lamb, sear for 5-7 minutes until browned, then set aside.
    Lamb Stew with Eggplant
  3. Add diced onion and minced garlic to the pot, sauté for 4-5 minutes until the onion is translucent.
    Lamb Stew with Eggplant
  4. Return the lamb to the pot, add roasted eggplant, red wine, tomato paste, canned tomatoes, and stock. Stir in spices and herbs.
    Lamb Stew with Eggplant
  5. Bring to a boil, reduce heat to low, cover, and simmer for 2.5 to 3 hours, stirring occasionally. Use a slow cooker if preferred.
    Lamb Stew with Eggplant
  6. Discard the bay leaf, garnish with parsley, and serve hot with pita bread or rice.
    Lamb Stew with Eggplant

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Roast eggplant well and always sear lamb for depth. Let the stew rest after cooking for intensified flavors.

Tried this recipe?

Let us know how it was!