Eggplant and Lamb Stew

very good. couldn’t tell it was lamb.

I loved this! I will for sure be making again. What I changed: I did not use allspice (I don’t care for it) I used canned tomatoes I used red wine This reminds me of Swiss Pepper Steak. I think you could substitute beef without a problem.

Everyone came back for seconds and thirds; id say it was a huge hit! I added more veggies and left lamb qty as stated if not a little less. I like a thicker stew and used a full can of tomato past and only added a can of Rotel. Definitely a keeper.

The base recipe is good. I cooked it in the crockpot; I actually love the way the eggplant melts down to form a thick sauce. Acting on some critiques I added more spices; be careful if you do — the eggplant really soaks up the spices, and I added enough cayenne that the sauce part was VERY hot. To calm it down I added zucchini and frozen green beans towards the end of the cooking process; they worked well. I’ll definitely make it again and will play around a little with the spices. I did use stew meat and will probably try a different cut; the lamb never got as tender as I’d hoped.

It was pleasant.

made this in a pressure cooker, cooked on high for 45 minutes after the initial saute. ended up with a lot of liquid so simmer it down while i shredded the lamb. delicious with rice or pita bread!

i used coconut oil instead of butter, beef stew meat instead of lamb shoulder, stock instead of water, and 3 cloves instead of 10 (seemed like an excess of garlic); and then threw in flax seed, mushrooms, and sugar snap peas. I also used jasmine rice to give it a more India-esque feel. I closed my eyes and could envision myself there. Despite the work in prep time, it’s perfect for cold windy nights, and a quiet night in.

Delicious! Used variety of bell peppers cause not a fan of green.

Delicious! Used variety of bell peppers cause not a fan of green.

I used my cast iron Dutch oven at the beginning of the recipe, but quickly discovered that it was too small to hold everything! I cooked the lamb, onions, tomatoes and garlic in the Dutch oven, then transferred everything to my slow cooker. I used some of the suggestions (added cumin, paprika, cinnamon, carrots and bay leaf) but wished I had cut the eggplant into smaller cubes as it didn’t cook down as much as I anticipated in the slow cooker. However, the lamb was perfect and the addition of more salt and pepper made this a very satisfying meal.

My husband and I loved it ! I did add some red wine but other than that I made it as is. I served it over rice with some Naan. Didnt give it 5 stars only because it took a long time to make and lots of chopping.

This is a really easy and a flavorful recipe. I made minor changes like olive oil instead of butter. I used Italian whole tomatoes instead of fresh tomatoes. I also added extra spices like Turmeric and Garam Masala. Over jasmine rice this is delicious. Made twice and always a winner. Eggplant in water and salt a great tip. I added a little lemon juice to keep the eggplant from browning.

Based on past comments, I made some adjustments to the ingredients and halved this recipe. And it was still an entire crockpot full! GREAT comfort food. My ingredients are below: 1 lb lamb (I used lamb chops bc I couldn’t find a lamb shoulder) 1 large eggplant 1 large onion 1 green bell pepper 2 carrots 5 cloves garlic 1 can stewed tomatoes, drained 1 T tomato paste 1/3 c red wine 1/2 t allspice 1/2 t cumin 1/2 t cayenne pepper 1/2 t cinnamon 1/2 t paprika 1 t salt 1/2 t black pepper Threw in a crockpot and cooked on low for 6 hours. Easy! Next time, I’m going to try it without the cinnamon and I’ll add a bay leaf.

Wow! Really good. I added cumin and coriander and garam masala. Used beef because I had no lamb. The flavors really blended well together.

Ive been making this for a few years now, trying desperately to recreate my friends mothers recipe. Tonight I got as close as I’m ever going to get…. changes are as follows: 1) use more lamb – i used about 3 lbs of shoulder steaks, cut up prior to cooking. 2) i tossed the lamb with flour, salt, pepper and oregano and browned in olive oil. 3) i only used 1 eggplant, 1 green pepper and 1 yellow onion 4) For the sauce I used 1 large can (28 oz?) of diced tomatoes, 1 6oz can tomato paste, 32 oz of beef stock and 1/2 c red wine. 5) for seasonings (which i added in the last 20-30 min of cooking time) i used 1 T garam masala, 1 t hot madras curry, 1/2 t oregano and 1/2 t sage; salt, pepper to taste. Also used some cayenne pepper for kick. Cooked for a total of 2 hours. Flour from meat thickened up the stew nicely, even with the extra liquids. Served over basmati rice. Delish!

We followed the directions of the recipe exactly with no modifications. There seemed to be too much veggies (eggplant, onions, tomatoes, etc) compared to how much lamb was in the dish. The vegetables were also a bit bland. We added more salt and other spices to add some kick and it still didn’t help the dish by much. I liked the lamb in the dish, and would have liked more.

Fantastic! My husband and I both really enjoyed the savory Middle Eastern stew. The 4 stars are only because I made some substitutions and additions, so it would be disingenuous to rate this recipe 5 stars. I used the vegetables from our garden, the only thing we didn’t have was green pepper, so I used summer squash instead. I also switched cinnamon and clove for the allspice and added a dark ale instead of water. Delicious — I will make it this way again!!

Great way to sneak eggplants into my husband!

I substituted 1 can stewed tomatoes, Used garlic salt in same measurement as regular salt.Added shoulder joint and 600 gms of cubed lamb (as others suggested was not enough lamb).Cut eggplant in large chunks, placed in cockpot was bland at first but spices built on my palate and it became more flavorful. served with cornbread…yummy!

Fab! I don’t like watery sauces, so even though I served this with couscous, I added 3tbs of flour after I browned the meat and veg. No peppers in the house, so I added about a cup of zucchini for some color. W/O the meat, this would be a good dish for vegetarians over the rice or couscous. I like something somewhat substantial that can do as a side for everyone but a main for those who don’t eat meat. Would go well with a grilled leg of lamb, or chicken breast marinated in a similar spice mix.

Perfect stew anytime of the year, however, really hit the spot on a cold, winter day like today! This stew melts in your mouth. I made a few revisions: 1. Used 4 shoulder bone-in lamb chops 2. Used 1 can stewed tomatoes (with liquid) instead of 2 large tomatoes. 3. added cumin, paprika, and cinnamon (about 1 tsp+ each) 4. Added 2 large chopped carrots 5. Threw in a Turkish bay leaf Because I used lamp shoulder chops instead of a roast, I let the stew simmer for about 1 hour, then just let it sit on the stovetop. It’s amazing how the eggplant just shrinks as it cooks. Chop the eggplant into somewhat large pieces. These are the types of meals we traditionally cook (my family is from Turkey). This meal was ridiculously easy and is so healthy. We serve this over basmati or jasmine rice. Or, we eat with fresh baked Panera bread (warmed in oven) with butter. It’s great to dip the bread in the juices of the stew.