LAMB AND EGGPLANT STEW

LAMB AND EGGPLANT STEW image

Categories Lamb

Yield 8 servings

Number Of Ingredients 11

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1/2 cup vegetable oil
4 lbs. boneless lamb shoulder, cut in 1 1/2-inch pieces
2 onions, halved lengthwise and sliced thin crosswise
2 garlic cloves, minced
2 lbs. (about 2 large) eggplant, cut into 1-inch pieces
1 1/4 tsp. ground cumin
1/2 tsp. cinnamon
1/8 tsp. allspice
2 tbsp. red-wine vinegar
2 cups chicken broth
2 red bell peppers, cut lengthwise into 1/4-inch strips

Steps:

In a dutch oven, heat the oil over moderately high heat until it ishot but not smokingand in it brown the lamb in batches, transferring it as it is browned to a bowl. Add onions to the dutch oven and cook them over moderate heat, stirring occasionally, until they are just golden. Add the garlic, half the eggplant, cumin, cinnamon, allspice, vinegar, broth and lamb with any juices. Bring the liquid to a boil and braise the mixture, covered, in a pre-heated 350F oven for 1 hour. Stir in the remaining eggplant and bell peppers, braise the mixture, covered, for 30-40 minutes more, or until the eggplant is tender. Season the stew with salt and pepper. The stew improves in flavour if cooled to room temperature, uncovered, and chilled, covered, overnight.