CookEat Recipe
Lamb Stew with Peppers and Fried Eggplant
Tender lamb in a tomato-pepper broth finished with separately fried eggplant slices.
Method
Steps
Step 1
Season lamb with salt and pepper. Place it with onion, both peppers, tomatoes and parsley in a heavy pot; pour in just enough hot water to cover the meat. Bring to a simmer and skim any foam.
Step 2
Cover partly and simmer gently about 75–100 minutes, until lamb is fork-tender; keep liquid around the meat rather than letting the pot dry. Taste and reduce uncovered briefly if the broth is too thin.
Step 3
Near the end, fry thin eggplant slices in olive oil in a separate pan until browned and soft, turning once.
Step 4
Add them to the tender stew for only the last 3–5 minutes so the slices remain recognizable. Serve hot.
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