Lamb and eggplant stew combine two traditional Lebanese ingredients into a tasty stew. Warm spices such as nutmeg and cinnamon turn this savory lamb stew into something truly special.
There’s something really satisfying about eggplants. They soak up flavors like nobody’s business, and it’s no wonder they’re a staple of middle eastern cooking. We’ve been slowly working out way through The Lebanese Kitchen, which has dozens of eggplant recipes along with nearly 100 tasty lamb recipes.
What I love about this particular recipe are all the warm spices. Cinnamon and nutmeg combine with the earthy flavors of lamb, and a bit of tomato adds brightness and acidity.
This particular stew is mildly spiced and it’s great for kids. My three-year-old daughter says “this is the best soup ever!” I’m not quite going to go that far, but it is darn tasty. Later that day she told me she told me, “Mama, your restaurant serves the best food. I love your restaurant.”
I think she’s just buttering me up for more cookies…
None the less, I’ll take it!
Lamb Stew with Eggplant
Lamb and eggplant stew combine two traditional Lebanese ingredients into a tasty stew. Warm spices such as nutmeg and cinnamon turn this savory lamb stew into something truly special.
Ingredients
- 1 large eggplant, cut into 1 1/2 inch cubes
- 6 tbsp olive oil, divided
- 1 lb lamb, boneless and cubed into 1 inch pieces
- 1 large onion, diced
- 3-4 cloves garlic, minced
- 1/2 cup red wine
- 3 tbsp tomato paste
- 14 oz canned chopped tomatoes, or fresh
- 2 cups lamb or beef stock
- 1 bay leaf
- 2 tsp pepper
- 1 tsp thyme
- 1 cinnamon stick, or 1 tsp ground cinnamon
- 1/2 tsp allspice, ground
- 1/2 tsp nutmeg, preferably freshly grated
- 1 tsp salt
- fresh parsley to finish, chopped
Instructions
- 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.
- Brown the lamb in the remaining 2 tbsp olive oil and then set it 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.
- Cook the stew on low for 2 1/2 to 3 hours in a dutch oven on the stovetop. Or, cook in a slow cooker on low for 4 to 8 hours.
- Add fresh parsley at serving time and enjoy with pita bread.
More Delicious Soup Recipes
Looking to expand your soup & stew collection? Try these recipes for bowls of comfort…
- Icelandic Lamb Soup
- Finnish Salmon Soup
- Instant Pot Carrot Ginger Soup
- Persian Lamb & Rhubarb Stew
- Turkish Lamb & Apricot Stew
- Icelandic Fish Stew
- Lebanese Butternut Squash Stew
- Cauliflower Stew with Lamb
CIndy Stevenson
This was so good and I will be making it again and again. I made it exactly per the recipe using the stove top/dutch oven directions. The spices are so warm and but not “hot” with the black pepper, cinnamon, allspice and nutmeg.
Ashley Adamant
Wonderful, so glad you enjoyed it!
Alexa S
Hi!
Does this recipe serve 4 or 6?
I cannot wait to try it.
Alexa
Admin
It should serve four.
Cathy Benson
I lucked in to a pound of ground lamb for 3.49 so I look over Pinterest and since I had an eggplant on hand, I picked you.
I made the lamb into cube size meat balls and followed the recipe.
I cooked the dish with tomatoes I froze from my summer garden.
Amazing how the flavors came together.
A few facts, that bay leaf that seems inconsequential brings out the flavor and juices of the lamb. So be sure to use it!
I am a soup and stew affecianado. I will add this to my winter repertoire.
Loved it!!
Juliette Davis
Hi
I’ve just made this. I think lamb and egg plant are a great combinations. I grew up eating lamb and still like it. With that in mind I think next time I’ll use white wine and leave out the tomato paste. The paste I put in was somewhat dominating. A great dish. Thank you.
Juliette Davis
Admin
Thank you!
Van
How do I make a copy of the recipe?
Admin
If you click the “Print” button on the recipe, you’ll be able to print or take a screenshot of it.
Ken Schellenberg
Added slivered almonds and brown rice to this… yummy recipe!