Lamb With Eggplant Recipe

Spicy Lamb and Eggplant Labneh The Defined Dish

WEBDec 9, 2023 · Make the Eggplant Labneh: Cut the eggplant in half, lengthwise and place on the prepared baking sheet. Drizzle the flesh of …

Rating: 5/5(4)

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Braised Lamb Shanks & Eggplant EatingWell

WEBApr 22, 2024 · Slice eggplant lengthwise into 1/2 -inch-wide slices, then crosswise into 1-inch-wide pieces; set aside. Rub lamb shanks with 1 …

Rating: 4.3/5(6)
1. Slice eggplant lengthwise into 1/2 -inch-wide slices, then crosswise into 1-inch-wide pieces; set aside. Rub lamb shanks with 1 tablespoon sumac, salt and pepper.
2. Heat 1 tablespoon oil in a large Dutch oven (or other 5- to 6-quart pot) over medium-high heat. Add the lamb; cook, turning often, until browned on all sides, 5 to 7 minutes total. (Don't overcrowd the pan; brown in batches if necessary.) Transfer to a plate.
3. Add the remaining 1 tablespoon oil to the pot; add bell pepper, onion, 2 minced garlic cloves and the remaining 1 tablespoon sumac. Cook, stirring often, until the vegetables are beginning to soften, 3 to 5 minutes. Return the lamb to the pot. Stir in the eggplant, tomatoes and water. Bring to a boil. Reduce heat to maintain a simmer, cover and cook, stirring occasionally and turning the shanks over once about halfway through, until the lamb is very tender, about 2 hours.
4. Remove the lamb to a plate and tent with foil to keep warm. Increase heat to medium-high and cook the sauce until slightly reduced and thickened, 5 to 10 minutes. Remove from heat and stir in 1/4 cup parsley.

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Indian Spiced Lamb Curry with Eggplant & Yogurt Sauce

WEBOct 10, 2018 · Continue to cook over low to medium heat for a total of 25-30 minutes or until soft and lightly caramelized. Add aromatics & …

Rating: 5/5(2)
1. Heat a dutch oven or large, heavy bottomed pot over medium-high to high heat. Pat lamb cubes dry and season generously with salt and pepper. Add 2 tablespoons oil to preheated pot, followed by meat. Cook undisturbed until well-browned on first side. Flip and brown on remaining sides, about 12-15 minutes total. Remove lamb and set aside, reserving excess oil in pot.
2. Reduce heat to medium and add onions to pot. Season with salt. There should be enough oil to cook the onions, but add more, if needed. Continue to cook over low to medium heat for a total of 25-30 minutes or until soft and lightly caramelized.
3. Add ginger, garlic and all spices to pot. Toast in oil for about 30-60 seconds, being cautious to avoid browning the garlic. Add tomatoes and season with salt. Add back lamb. Stir in about 1 ½ cups water or enough to cover meat.
4. Bring curry to a simmer and cook over low to medium-low heat for about 2-2 ½ hours or until lamb is tender and sauce is flavorful. Add additional water while cooking, if needed, if sauce becomes too thin. Alternately, if sauce is too thin, simmer curry until it thickens to desired consistency.

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