Lamb Stew with Eggplants (Iranian Dish) Paleo

April 7, 2018


Lamb Stew with Eggplants (Delicious Iranian Dish from my friend Blita)

Serves 4


Preparation time: 40-50 minutes

Cook Time: 170-230 minutes

Total Time: 180-230 minutes



- 5 pounds grass fed lamb chunks (4 pieces), or your favorite cut of lamb

- 2 tablespoons ghee, or fat of choice

- 2 tablespoons olive oil

- 1 big onion, chopped

- 10 garlic cloves, minced

- 5 big tomatoes, peeled and diced

- 2 eggplants, peeled and cubed

- 1/4 tablespoon cayenne (optional)

- 15 fresh basil leaves

- 1 tablespoon sea salt

- 1 cup of water



Step 1

Place a big pot over medium heat and melt the ghee

Add the onions, stir occasionally, and sauté it until is lightly brown, 10 minutes

Add garlic, stir occasionally, and sauté until it becomes golden brown, 5 minutes

Add the lamb chunks, sauté using 1/2 cup of water (reserve the rest), little by little when necessary, in order to not burn the onions and garlic, stirring frequently

Sauté it until the chunks are browned, around 15 minutes

Add the tomatoes and the remaining ½ cup of water, cover with the lid

Reduce the heat to low, and gently simmer, stirring occasionally until the lamb chunks are tender, 120-150 minutes


Step 2

Coat eggplant with olive oil

Spread them Across a large oven safe plate

Roast them for 35-40 minutes in 350 degrees



Step 3

After simmering for 120 minutes check the tenderness of the lamb chunks

If they are tender add the roasted eggplant (if not leave it simmering a bit more)

Stir occasionally, and cook for 20 minutes 

Add salt, cayenne and basil, stir occasionally, and cook for 5 more minutes

Serve immediately











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