Eggplant and Lamb Stew

Ingredients and Weight:

• Lamb shoulder, boneless: 2 pounds
• Eggplant, medium: 2 pounds
• Onion, yellow: 1 large
• Garlic cloves: 4
• Bell pepper, red: 1
• Tomatoes, canned (14.5 oz): 1 can
• Beef broth: 4 cups
• Red wine (optional): 1 cup
• Bay leaves: 2
• Thyme, fresh: 2 tablespoons
• Paprika: 1 tablespoon
• Cumin: 1 teaspoon
• Salt and pepper: to taste

Preparation Time:

• 30 minutes

Cooking Time:

• 2-3 hours

Difficulty Level:

• 2 (Beginner)

Preparation Method Steps:

1. Cut the lamb into 1-inch cubes. Season with salt and pepper.
2. Peel and dice the eggplant. Salt the eggplant and let it rest in a colander for 30 minutes to release excess moisture.
3. Chop the onion, garlic, and bell pepper.
4. Heat a large pot or Dutch oven over medium heat. Brown the lamb in batches, removing it as it browns.
5. Add the onion to the pot and cook until translucent, about 5 minutes. Add the garlic and bell pepper and cook for another 2 minutes.
6. Stir in the paprika, cumin, bay leaves, and thyme. Cook for 1 minute, until fragrant.
7. Add the tomatoes, beef broth, and red wine (if using). Bring to a boil, then reduce heat and simmer for 30 minutes.
8. Rinse the eggplant and pat it dry. Add it to the pot and simmer for another 30 minutes.
9. Return the lamb to the pot and simmer for 1-2 hours, or until the lamb is tender.

Nutritional Information:

• Calories: 450 per serving
• Protein: 30 grams
• Carbohydrates: 35 grams
• Fat: 25 grams

Dish Characteristics:

• Savory and flavorful
• Tender lamb and creamy eggplant
• Rich and comforting
• Perfect for a cozy evening

User Comments:

• "This stew is absolutely delicious! The lamb is so tender and the eggplant adds a wonderful creaminess."
• "I love the rich and flavorful broth. It's perfect for dipping bread or rice."
• "This stew is easy to make and so satisfying. It's definitely a keeper!"

Special Precautions and Tips:

• If you don't have any red wine, you can substitute it with an equal amount of additional beef broth.
• If the stew is too thick, add more beef broth as needed.
• Serve the stew with crusty bread or rice to soak up the delicious sauce.