“Mary had a little lamb”… but we have delicious lamb stew with gorgeous eggplants! Try it with beef if you wish. It is absolutely tender and to die for!
Serves: 4-5 Preparation time: 25′ Cooks in: 1:35′ Ready in: 2h
1½ kgr lamb shoulder, in portions
1 cup extra-virgin olive oil
2 large onions, grated
1 cup red or rose wine
1 kgr really ripe tomatoes, peeled, grated
1½ kgr eggplants, in chunks, fried, drained
1 tsp ground cinnamon
salt, freshly ground black pepper
In a large pot heat the oil, add meat chunks and cook well until nicely browned.
Add and cook onions for 2-3 minutes. Stir in tomatoes, season well with salt, pepper and cinnamon.
Add a glass of hot water and simmer in medium heat until meat is very tender, for 1 hour or so.
Stir in fried eggplants and cook for another 15 minutes on high heat until sauce thickens. Serve warm with crusty bread.
Photo George Drakopoulos Food styling Tina Webb