Bowl of Lamb and Eggplant Stew
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Lamb & Eggplant Stew


Lebanon   -   Mnazlit al-Batinjan
Serves:
Effort:
Sched:
DoAhead:  		 4 main
***
2 hrs
Yes		 A very nice stew, with just enough meat to balance the vegetables. It is easy to make, except for cutting lamb meat free from the bones and fat (see Note-1).




1
1-1/2
1-1/4
8
5
1-1/2
3/4
1
1/3
-------
ar
ar
#
#
#
oz

T
c
t
t
---


Lamb Meat (1)  
Tomatoes
Eggplants (2)
Onions
Allspice
Oil
Water
Salt
Pepper, black
-- Serve with
Rice -or-
Vermicelli Rice  

If you are making ahead and will reheat it, take it off the heat a little before the Eggplants are completely done.

Prep   -   ( 45 min)
  1. Cut LAMB MEAT into about 1 inch chunks, removing bones and excess fat.
  2. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Cut into 3/4 inch dice.
  3. If needed, peel EGGPLANTS (see Note-2) and cut into about 1-1/2 inch chunks.
  4. Chop ONIONS small.
  5. Grind ALSPICE to powder.
Run   -   (1-1/4 hrs)
  1. In a spacious sauté pan, heat Oil. Stir in Lamb, Onions and Allspice. Fry stirring over moderate heat until you see traces of browning.
  2. Stir in Water, Salt, and Pepper. Bring to a boil, cover and simmer, stirring now and then, until Lamb is nearly tender (about 30 minutes).
  3. Stir in Tomatoes and Eggplants. Bring back to a boil, then cover and simmer another 15 minutes - or until Eggplant are cooked through, but not mushy.
  4. Serve hot, accompanied by Steamed Rice or Vermicelli Rice (see recipe Rice & Vermicelli Pilaf).
NOTES:

  1. Lamb:

      Weight is for meat with bones and excess fat removed. Cuts of lamb generally yield 39% to 45% meat, so you will need more than twice the weight of lamb cuts to yield 1 pound. For details and yields see our Lamb / Sheep Cuts by Chart page.

  2. Eggplants:

      If you use long narrow Eggplants, such as Chinese, Japanese or Italian, you don't have to peel them. If you use a regular Globe Eggplant, you will have to peel it. For details see our pages Eggplants and Working with Eggplants.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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