EGGPLANT AND LAMB STEW
The Arabic name (which I can't remember) means 'It cooks itself.' Most Middle Eastern food is time-consuming to make; this name implies that the cook is embarrassed to serve something so simple. Best served over rice.
Provided by KELLYJEANNE
Categories Soups, Stews and Chili Recipes Stews
Time 2h15m
Yield 6
Number Of Ingredients 12
Steps:
- In a large pot, melt the butter over medium heat, and brown the lamb on all sides. Mix in the eggplants, tomatoes, onions, green bell peppers, and garlic. Cook and stir until tender and lightly browned.
- In a small bowl, blend the tomato paste and water. 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. Add a little water as necessary to keep the ingredients moist.
Nutrition Facts : Calories 291.9 calories, Carbohydrate 20.8 g, Cholesterol 68.2 mg, Fat 16.2 g, Fiber 8.4 g, Protein 18.2 g, SaturatedFat 7.4 g, Sodium 871.3 mg, Sugar 8.6 g
TRADITIONAL LAMB STEW
This lamb stew recipe is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. -Margery Richmond, Fort Collins, Colorado
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.
Nutrition Facts : Calories 360 calories, Fat 13g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE
The basis of this recipe came from my 4th grade teacher's mother who was Armenian, and I've been making it for over 50 years. It is easy to put together, but the longer the stovetop step simmers, the better the casserole will be when served. Leftovers are yummy! You could serve this over rice, if you like, with a green salad. I just serve it in pasta bowls with crusty bread, butter, and a nice glass of red wine. Enjoy!
Provided by MAMA2EANDJ
Categories Meat and Poultry Recipes Lamb Ground
Time 2h35m
Yield 4
Number Of Ingredients 18
Steps:
- Place eggplant in a colander set in a bowl or the sink; sprinkle with 1 teaspoon salt and toss to coat. Let eggplant stand for at least 1 hour. Rinse off the bitter liquid and excess salt and drain well.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion and celery; cook and stir until onion has softened and turned translucent and celery is fragrant, about 5 minutes.
- While vegetables are cooking, combine ground cumin, oregano, rosemary, paprika, mint, salt, and black pepper in a small bowl or mortar and pestle and mix well; this is the lamb seasoning (see Cook's Note). Set seasoning aside.
- Stir eggplant cubes and garlic into the vegetables in the skillet, mixing well, and cook for an additional 5 minutes. Add chopped tomatoes and sprinkle with half of the lamb seasoning mixture. Reserve remaining seasoning. Stir gently and cook for 5 minutes more.
- Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
- Pour chicken broth and half the can of tomato sauce into the skillet and simmer for 10 minutes; add a little water if the sauce starts to get dry. Transfer the sauce to the prepared casserole dish.
- Return the skillet to the stove over medium-high heat and heat the reserved tablespoon of olive oil over medium heat. Place ground lamb into skillet and sprinkle with remaining seasoning mixture. Brown lamb in the hot oil, stirring frequently, until the meat is evenly browned; it should look like imperfect meatballs.
- Gently transfer the lamb to the casserole dish, pushing it down into the vegetable mixture so that it is at least partially submerged. Stir fresh lemon juice into the remaining tomato sauce and pour the sauce over the casserole.
- Bake uncovered for 45 minutes to 1 hour, depending upon how tender you like your vegetables.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 22.6 g, Cholesterol 77.2 mg, Fat 23.2 g, Fiber 8.4 g, Protein 24 g, SaturatedFat 7.5 g, Sodium 1471.2 mg, Sugar 12.2 g
LAMB STEW WITH EGGPLANT SAUCE
One legend surrounding the name of the sauce, hünkâr beğendi, which means "Her Majesty's delight," places it in 1869 when the Sultan Abdul Aziz entertained Empress Eugénie (my Istanbul grandmother was named after her), wife of Napoleon III, in his white rococo palace of Beylerbey on the Asian side of the Bosphorus. The empress was so enchanted by the pale, creamy, eggplant purée that she asked for the recipe to be given to her cooks. The sultan's cook explained that he could not pass on the recipe because he "cooked with his eyes and his nose." In Turkey, they use mature kasar, a hard yellow cheese, or Gruyère in the sauce, but mature Cheddar can be used too. Serve it with rice pilaf (page 193).
Yield serves 6
Number Of Ingredients 13
Steps:
- For the stew, fry the onion in the oil until soft. Cut the meat into 1-inch cubes, add them to the pan, and cook, turning to brown lightly all over. Add the tomatoes, sugar, salt, and pepper. Cover with water and simmer, with the lid on, for 1 hour, until the meat is very tender, adding water if it becomes dry, but letting the sauce reduce at the end.
- For the eggplant sauce, prick the eggplants with a pointed knife to prevent them from bursting in the oven. Place them on a large piece of foil on a baking sheet and roast them in a hot oven preheated to 475°F for about 45 to 55 minutes, or until they feel very soft when you press them and the skins are wrinkled. When cool enough to handle, peel and drop them into a strainer or colander with small holes. Press out as much of the water and juices as possible. Still in the colander, chop the flesh with a pointed knife, then mash it into a purée with a fork or wooden spoon, letting the juices escape through the holes.
- Make a béchamel sauce by melting the butter in a saucepan, add the flour, and stir over low heat for about 2 minutes, until it is well blended. Take the pan off the heat and add the milk gradually, beating vigorously all the time to avoid lumps forming. Add salt and nutmeg, and cook over low heat, stirring constantly for about 15 minutes, until the sauce thickens.
- Off the heat, mix the eggplant purée into the béchamel sauce, then return to the heat, beating vigorously until it is well blended. Add the grated cheese and stir until it has melted. Add a little salt if necessary.
- Serve the meat stew in a wide shallow dish with the eggplant sauce in a circle around it.
SPICED LAMB-STUFFED EGGPLANTS
Steps:
- Preheat the oven to 375 degrees F.
- Cut the eggplants in half lengthwise, including the stems. Using a sharp paring knife, scoop out some of the flesh, leaving a shell that is 1/3 inch thick and reserving the scooped-out eggplant. Place the eggplant shells snugly in a single layer in a large (10-by-14-inch) rectangular baking dish. Brush the eggplant all over with 1/4 cup olive oil (use it all!) and sprinkle with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Pour 1/4 cup water in the baking dish, cover tightly with aluminum foil, and bake for 30 minutes, until the shells are tender when pierced with a small knife. Remove from the oven, discard the foil, and leave the oven on.
- Meanwhile, for the lamb filling, in a large (12-inch) skillet, heat 3 tablespoons olive oil over medium heat. Add the onion and saute for 5 minutes, tossing occasionally, until tender. Cut the reserved scooped-out eggplant into 1/2-inch dice (you should have about 2 cups). Add the eggplant to the onion and cook for 5 minutes, adding more oil if it seems dry. Add the garlic and cook for 30 seconds, until fragrant. Add the ground lamb and cook, mashing lightly with a fork, for 5 to 7 minutes, until no longer pink. Add the oregano and cinnamon and cook for one minute. Add the wine, tomatoes, marinara, parsley, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer uncovered for 25 to 30 minutes, until the liquid evaporates. Spoon the filling into the eggplant halves in the baking dish. (You may have a little extra filling.)
- In a medium bowl, mash the ricotta, goat cheese, egg yolks, mint, 1 teaspoon salt, and 1/2 teaspoon pepper with a fork. With a spoon, place large dollops of the ricotta mixture on the lamb filling and bake for 30 to 40 minutes, until the filling is hot and the topping is lightly browned. Serve warm, sprinkled with extra mint.
GREEK LAMB STEW WITH EGG AND LEMON SAUCE
Provided by Food Network
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a casserole combine the lamb with enough water to cover, bring to a boil, skimming, and simmer 5 minutes. Drain.
- In a casserole set over moderate heat, heat oil until hot. Add onion, celery and carrot and cook, stirring occasionally, for 5 minutes, or until vegetables are softened. Add stock, water, cheesecloth bag, marjoram, reserved lamb and salt to taste. Bring liquid to a boil and simmer, partially covered, for 1 1/2 hours.
- Transfer lamb to a platter and strain cooking liquid. Return lamb and cooking liquid to casserole, bring liquid to a boil and add artichokes. Simmer, partially covered, 20 to 25 minutes, or until lamb and artichokes are tender.
- In a bowl whisk eggs until thick and light. Whisk in lemon juice and 1 cup of hot stock, a little at a time. Add egg mixture to casserole and simmer over moderately low heat, stirring, until lightly thickened. Do not boil. Before serving stir in fresh dill.
LAMB & EGGPLANT (AUBERGINE) STEW
This is a delicious Persian recipe. The crock pot gives the dish authentic flavor without the all day fuss. Serve with basmati rice.
Provided by Dustins Mom
Categories Stew
Time 7h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- THE NIGHT BEFORE:.
- Prepare eggplant by laying on paper towels and sprinkling with salt.
- Let sweat for 15 minutes, blot water, turn over and repeat.
- Saute eggplant quarters in non-stick frying pan sprayed with Pam until tender but not limp.
- Store in refrigerator until ready to place in crock pot.
- Dredge lamb in flour.
- Heat oil in same non-stick frying pan.
- Saute lamb and garlic until meat is brown on all sides.
- Store in refrigerator dish along with onions, mint, turmeric, cinnamon, salt and pepper until ready to place in crock pot.
- IN THE MORNING BEFORE GOING TO WORK:.
- Spray crock pot with Pam.
- Place lamb, onion and spices in crock.
- Top with diced tomatoes.
- Stir just to combine.
- Lay eggplants over lamb mixture.
- Pour tomato sauce over eggplants.
- Top eggplants with slices of ripe tomato.
- Cook on low all day, up to 10 hours.
- Serve over basmati rice.
Nutrition Facts : Calories 445.7, Fat 19.7, SaturatedFat 5.4, Cholesterol 60, Sodium 844, Carbohydrate 49.9, Fiber 18.7, Sugar 21.3, Protein 24.1
PERSIAN HERB, RED BEAN & LAMB STEW
Try Leyli Homayoonfar's spiced lamb stew inspired by the Persian food she grew up with. Serve with sliced red onion and steamed rice
Provided by Leyli Homayoonfar
Categories Dinner
Time 4h
Number Of Ingredients 12
Steps:
- Put the dried red kidney beans in a heatproof bowl, cover with boiling water and leave to soak for 1 hr.
- Heat a flameproof casserole over a medium-low heat for a few minutes before adding 2 tbsp oil. Season the lamb and sear on all sides until golden brown, then remove to a plate. Fry the onions over a low heat for 8-10 mins until soft and translucent.
- Drain and rinse the soaked kidney beans, then add them to the onions along with the turmeric and dried limes. Stir to coat in the spiced oil, then return the lamb to the casserole. Pour over 1 litre water, or enough to cover the lamb, and bring to the boil. Cover with a lid, then turn down to a simmer. Leave the lamb to gently braise for 1 hr.
- Put the coriander and parsley in a food processor and blitz to chop finely (you can also do this by hand, but the finer the herbs, the better the stew's flavour and consistency).
- In a separate frying pan over a medium heat, fry the leeks in the remaining 1 tbsp oil for 6-8 mins until softened. Stir in the fenugreek leaves, blitzed herbs and chives - it is sometimes easier to add these in batches. Fry for 5 mins until the herbs are dark green (this removes moisture and deepens the flavour).
- Once the lamb has braised for 1 hr, add the leek and herb mixture along with 250-500ml hot water to loosen, stirring well. Braise for a further 2 hrs, or until the lamb is completely tender and falling off the bone. Add a dash of hot water to loosen if the sauce has thickened too much - I prefer it to be almost broth-like, but that is personal preference. Season to taste (a good pinch or two of sea salt is essential) and, depending on the acidity from the dried limes, add a squeeze of lime juice for a fresh finish.
Nutrition Facts : Calories 627 calories, Fat 29 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 8 grams sugar, Fiber 26 grams fiber, Protein 50 grams protein, Sodium 0.4 milligram of sodium
More about "lamb stew with eggplant sauce recipes"
GREEK LAMB & EGGPLANT STEW - DIMITRAS DISHES
From dimitrasdishes.com
4.5/5 (6)Estimated Reading Time 5 minsServings 8
- Place the eggplant cubes onto a baking tray and sprinkle with about 2 teaspoons of salt. Toss to coat and place in a colander to drain for 30-60 minutes. They will release their bitter juices. Discard the liquid and pat dry with paper towels.
- Place the eggplant onto a baking tray in an even layer and drizzle ¼ cup to ¾ cup olive oil over the pieces and toss to coat.
- Roast for 15 minutes then increase the heat to 475°F, 250 °C and bake 15 minutes longer. Turn the broiler element on and let them become golden for 3-4 minutes. Remove from the oven and set aside.
LEBANESE LAMB STEW WITH EGGPLANT - ADAMANT KITCHEN
From adamantkitchen.com
4.4/5 (67)
- Preheat the oven to 400 F. Toss the eggplant cubes in 2 tbsp olive oil and roast them for 20 minutes. Remove from the oven and set aside.
- Cook the onions and garlic in the remaining 2 tbsp olive oil until they're tender and just starting to brown.
- At this point, all the ingredients (except parsley) are mixed together in either a slow cooker or dutch oven.
LAMB STEW RECIPE STEP BY STEP - UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
BRAISED EGGPLANT LAMB STEW - COSETTE'S KITCHEN
From cosetteskitchen.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
BEST 24 LAMB AND EGGPLANT STEW - BEST RECIPES IDEAS …
From delishcooking101.com
BEST LAMB STEW RECIPE - HOW TO MAKE LAMB STEW
From delish.com
LAMB STEW RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
TURKISH LAMB STEW WITH EGGPLANT - CAROLINE'S COOKING
From carolinescooking.com
LEFTOVER LAMB PASTA SAUCE WITH EGGPLANT - CAROLINE'S COOKING
From carolinescooking.com
HUNKAR BEGENDI - SULTAN'S DELIGHT (TURKISH LAMB STEW)
From curiouscuisiniere.com
30-MINUTE LAMB STEW RECIPE - MASHED.COM
From mashed.com
EGGPLANT AND LAMB STEW RECIPE - FOOD NEWS
From foodnewsnews.com
LAMB STEW WITH EGGPLANT SAUCE (HUNKAR BEGENDI) RECIPE | EAT YOUR …
From eatyourbooks.com
LAMB STEW WITH EGGPLANT AND CHICKPEAS - CARIBBEAN GREEN LIVING
From caribbeangreenliving.com
LAMB STEW WITH EGGPLANT SAUCE - PLAIN.RECIPES
From plain.recipes
RECIPE: WINTER-Y LAMB STEW WITH EGGPLANT AND RED PEPPERS (AND …
From recipelink.com
EGGPLANT AMERICAN LAMB STEW | AMERICAN LAMB
From americanlamb.com
LAMB STEW WITH EGGPLANT SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
IRISH LAMB STEW RECIPE WITH BACON | HEARTY IRISH LAMB STEW
From victoriahaneveer.com
RECIPE: LAMB AND EGGPLANT STEW STEP BY STEP WITH PICTURES
From handy.recipes
MIDDLE EASTERN EGGPLANT AND LAMB STEW - EVERYDAY GOURMET
From everydaygourmet.tv
INDIAN SPICED LAMB CURRY WITH EGGPLANT & YOGURT SAUCE
From mythreeseasons.com
OLD FASHIONED BEEF STEW WITH EGGPLANT - THE GREEK FOODIE
From thegreekfoodie.com
LAMB STEW WITH EGGPLANT SAUCE | WHAT'S COOKIN'?
From smkellenrecipes.blogspot.com
KHORESH BADEMJAN - EGGPLANT STEW WITH LAMB - THE CASPIAN CHEF
From thecaspianchef.com
LAMB STEW WITH EGGPLANT - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
GREEK LAMB STEW AVGOLEMONO - THE GREEK FOODIE
From thegreekfoodie.com
ADAM LIAW'S LAMB SAUSAGE STEW WITH RED BUTTER RECIPE | GOOD FOOD
From goodfood.com.au
SLOW COOKER PERSIAN LAMB AND EGGPLANT STEW - PALATABLE PASTIME
From palatablepastime.com
LEBANESE EGGPLANT STEW WITH RICE BY ZAATAR AND ZAYTOUN
From zaatarandzaytoun.com
GREEK LAMB & EGGPLANT STEW - THERESCIPES.INFO
From therecipes.info
SPICED EGGPLANT STEW | SILK ROAD RECIPES
From silkroadrecipes.com
LAMB STEW WITH EGGPLANT AND POTATOES (CHANAKHI) - THE GEORGIAN …
From georgiantable.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love