Eggplant and Lamb Stew

Updated: Jun 6, 2021

This is an easy stew to make, besides putting just a bit of effort frying the eggplants, everything else is pretty straight forward and the taste at the end is a beautiful rich stew with the subtle flavour of fried eggplants.

Wonderful eaten with saffron rice or reduced down and eaten with any Persian bread.


250g diced shoulder of lamb

1 onion (medium size)

1 tsp turmeric

1 tsp salt (I used sea salt)

1/2 tsp ground black pepper

1/4 tsp cinnamon

Pinch of ground saffron

2 tbsp tomato puree

1 whole garlic bulb (washed with skin)

1 tbsp lemon juice (or limu omani / dry lime)

3 cups cold water

For the Eggplant

2 medium eggplants peeled and sliced thinly length ways

1/2 cup vegetable oil for every 4 slices of eggplants you fry


Step 1

  • Chop the onion and fry until golden brown.

  • Add the turmeric and stir to mix well with the onions.

Step 2

  • Add the diced lamb and fry well for 5 minutes with the onions

  • Add the salt, black pepper, cinnamon, saffron and give it a quick mix over medium to low heat so as not to burn the spices.

  • Add the tomato puree and stir well to ensure all the spices, onions and meat has mixed with the puree.

Step 3

  • Add 3 cups of cold water and a tablespoon of lemon juice (or 1 limu omani)

  • Take the washed whole garlic bulb and add to the pot.

  • Cover the top and allow to simmer over medium heat for 30 minutes.

Step 4

  • Reduce the heat and add the fried aubergines.

  • Allow to cook for a further 30 minutes or until the lamb has cooked well and is no longer tough.

Enjoy this stew with saffron rice or reduced down and eaten with any Persian bread

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