A super delicious dish, rich in flavors! It’s hearty, suitable for the whole family and so easy to cook!
Serves: 4-5 Preparation time: 25′ Cooks in: 1:35′ Ready in: 2h
1½ kilo lamb, cut in pieces
1 cup extra virgin olive oil
2 large onions, grated
1 cup dry white or rose wine
600g fresh tomatoes, peel off, grated
1½ eggplants, in large dices
2 tbsp tomato puree, dissolved in 1 cup water
1 cinnamon stick
oil for frying
salt, freshly ground black pepper
Place a frying pan with heavy bottom on high heat, add oil and fry eggplants. Drain on kitchen paper.
Place a large pan with heavy bottom on high heat, add lamb and cook in batches until nicely browned. Add onion and sauté for 1 minute until translucent. Stir in wine and when alcohol evaporates stir in tomatoes and tomato puree, cinnamon stick and season with salt and pepper. Add 1 glass of hot water and bring to a boil. Cover with lid and simmer for 1 hour or more, until lamb is tender.
Stir in eggplants and simmer for another 15 minutes until sauce thickens. Avoid stirring eggplants with a fork. Just shake the pan from time to time. Serve warm.
Photo George Drakopoulos / Food styling Tina Webb