Recipe Corner: Eggplant, Lamb and Garbanzo Stew

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Ingredients:

1 medium eggplant, about 2 pounds

3/4 pound lamb stew meat ( shoulder) cut into 1-inch cubes*

1 3/4 cup canned garbanzo beans, washed and drained

1 large onion, diced or sliced

2-3 cloves garlic, minced

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2 medium zucchini, cut into 1-inch pieces

2 medium carrots, peeled, cut into chunks

1 medium green bell pepper, sliced or diced

2 medium tomatoes, chopped or 1 cup diced or stewed tomatoes

2 tablespoons tomato paste (or harissa paste)

1/3 cup fresh oregano leaves

1 1/4 cup lamb, chicken or vegetable broth, plus extra

1/4 teaspoon cinnamon

Salt, pepper, smoked paprika, dried mint, cumin

1 teaspoon balsamic vinegar or red wine vinegar

1/4 cup extra virgin olive oil

Chopped parsley, red pepper flakes, fresh lemon wedges

Preparation:

Slice eggplant into 1-2-inch chunks. Place eggplant into a colander and sprinkle with salt. Let eggplant sit in the colander for 30 minutes or until beads of liquid rise to the surface.

In a medium pan, brown lamb in olive oil (or butter), season with salt and pepper, and set aside.

Rinse eggplant thoroughly to rid it of excess salt, shake dry.

In a large pot, sauté the onions in olive oil (or butter) for 10-12 minutes, stirring frequently. Cook until onions are translucent, tender, and starting to caramelize. The longer you cook the onions, the sweeter the onions will become.

Add the garlic, and sauté for another minute.

Add the tomato paste or harissa paste, stir, and cook a few minutes longer.

Add the lamb, eggplant, vegetables, oregano leaves, broth, cinnamon, seasonings, and vinegar, and bring to a boil.

Cover and cook for 35-45 minutes, stirring, until lamb and vegetables are tender. Uncover, check seasonings, and continue to cook for 10 minutes until mixture is thick and stew-like.

Serve over rice, lentil, or bulgur pilaf, pasta or roasted vegetables, and garnish with parsley, red pepper flakes, and fresh lemon wedges.

May be served at room temperature.

Serves 6.

*Omit lamb, if desired. 1/2 cup red wine, 1/4 cup raisins or dried apricots (chopped), or dried currants may be added to this recipe.

**Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, å magazine, and at http://www.thearmeniankitchen.com/

 

 

 

 

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