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Spiced Syrah Lamb Stew with Eggplant, Dates, and Harissa
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Dutch oven
  • Cutting board
  • Knife

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into 1-inch pieces
  • 1 large eggplant, cut into 1-inch cubes
  • 1/2 cup pitted dates, chopped
  • 2 tablespoons harissa paste
  • 1 cup Syrah wine
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 2 cups beef broth
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh cilantro

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium-high heat. Season the lamb with salt and pepper, then brown it in batches until all pieces are seared on all sides. Remove the lamb and set it aside.
  • Add the onion to the pot and cook for 4 minutes until softened. Stir in the garlic, cumin, and cinnamon and cook for 1 minute more.
  • Pour in the Syrah wine and scrape up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
  • Return the lamb to the pot along with the beef broth and harissa paste. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 hour.
  • Add the eggplant cubes and chopped dates. Continue simmering uncovered for 30 minutes until the eggplant is tender and the lamb is fall-apart soft. Taste and adjust salt and pepper if needed.
  • Ladle the stew into bowls and top with fresh cilantro before serving.

Notes

Taste the stew near the end of cooking and add a little more harissa if you prefer extra heat, since the dates mellow the spice. Leftovers taste even better the next day after the flavors settle. Reheat gently on the stove with a splash of broth to loosen the texture. This pairs nicely with couscous or crusty bread to soak up the sauce.
Course: Main Course
Cuisine: Mediterranean
Equipment: Dutch oven, Cutting board, Knife