Greek Lamb and Eggplant Stew with Tomatoes
Equipment
- Slow Cooker
- Skillet
- Cutting Board
Ingredients
- 1 pound lean lamb stew meat, cut into 1-inch cubes
- 2 large eggplants, cut into 1-inch cubes
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 can (28 ounces) diced tomatoes
- 1 cup low-sodium vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the olive oil in a skillet over medium heat. Add the lamb cubes and brown them on all sides for about 5 minutes.
- Transfer the browned lamb to the slow cooker. Add the diced eggplant, onion, garlic, diced tomatoes, vegetable broth, oregano, cinnamon, salt, and black pepper.
- Stir everything together until well combined. Cover the slow cooker and cook on low for 6 to 8 hours.
- Once the lamb is fork-tender, taste the stew and adjust salt or pepper if needed. Sprinkle with fresh parsley just before serving.
Notes
Salting the eggplant cubes and letting them rest for 15 minutes before cooking helps remove excess moisture and prevents a watery stew. Leftovers keep well in the fridge for up to three days and reheat gently on the stovetop with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Skillet, Cutting Board
Cuisine: Mediterranean
Equipment: Slow Cooker, Skillet, Cutting Board