Lamb Stew with Eggplant

Ingredients

• Lamb 30 oz
• Eggplants 3 pieces
• Tomatoes 2 pieces
• Garlic 3 cloves
• Parsley 6 stems
• Canned Corn 5 oz
• Dry White Wine 2 tablespoons
• Vegetable Oil 6 tablespoons
• Allspice berries 6 pieces
• Salt to taste
• Cilantro to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Wash the lamb, dry it with a paper towel, and cut it into medium cubes. In a well-heated skillet, pour in 3 tablespoons of vegetable oil and fry the lamb, then transfer it to a heavy-bottomed pot.

Step 3

Make a small cut on the top of the tomatoes, place them in a container, and pour boiling water over them for 1–2 minutes, then peel them under cold running water.

Step 4

Cut the tomatoes in half, remove the stem, and slice the tomatoes into wedges, adding them to the meat.

Step 5

Season the meat with tomatoes with salt and pepper, add the wine, 1 finely chopped clove of garlic, and add the allspice peppers.

Step 6

Cover tightly with a lid and simmer on low heat for 1 hour. If the liquid evaporates, add a little water.

Step 7

Wash the eggplants, dry them, cut them into medium cubes (do not chop too finely!), fry them in the remaining oil, transfer to a bowl, and season with salt and pepper.

Step 8

Finely chop the parsley leaves (without the tough stems) and garlic, and add them to the eggplants.

Step 9

Combine the meat with the vegetables, add the corn, and simmer for another 10 minutes.

Step 10

When serving, sprinkle the stew with cilantro if desired.