Rating: 5 stars
3 Ratings
  • 5 star values: 3
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  • 1 star values: 0

This slow-cooked lamb and eggplant stew melts in your mouth. Sumac, a lemony-flavored spice, gives the dish a fruity, tangy aroma. Look for it in Mediterranean markets or spice shops. Serve the stew over mashed root vegetables, bulgur or brown rice.

Source: EatingWell Magazine, September/October 2011

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • Combine the remaining 1/4 cup parsley and the remaining garlic in a small bowl.

  • Serve the lamb and vegetable sauce topped with the parsley-garlic mixture.

Tips

Tip: If you're using large, common globe eggplant, which can be more bitter than other varieties, salting beforehand can reduce bitterness. To salt: Place prepped eggplant in a large colander over a bowl and mix with 1 tablespoon salt. Top the eggplant with a plate weighted down with cans. Let sit for 30 minutes to 1 hour before using. Rinse well with cold water, then dry with paper towels.

Nutrition Facts

321 calories; protein 31.9g; carbohydrates 19.8g; dietary fiber 8.1g; sugars 9.6g; fat 13.5g; saturated fat 3.1g; cholesterol 94.3mg; vitamin a iu 3169.6IU; vitamin c 59.3mg; folate 86.9mcg; calcium 75.2mg; iron 4.1mg; magnesium 70.6mg; potassium 1046.5mg; sodium 811.8mg; thiamin 0.2mg.

2 vegetable, 4 lean meat, 1 1/2 fat

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