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
Ingredients
- 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
Preparation
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
Reserve
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