An excellent recipe for a hearty Georgian lunch for the whole family - lamb and eggplant stew. The lamb is soaked in vegetable juices and acquires a delicious taste, while the vegetables are enveloped in a thin layer of fat. Shall we prepare?
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
As you know, mutton is the favorite meat of the Eastern peoples. It is not recommended to cook this type of meat for a long time, otherwise it will lose its aroma, become too dry and tough. Eastern housewives roast lamb, grill, bake kebabs … There are also more complex and interesting dishes, like lamb stew with dates and apricots. For Mediterranean dishes made with lamb, olive oil, garlic and tomatoes are always a must. Also, red wine is not a rare addition, and in the northern regions they prefer to make roast with lamb and potatoes.
Today we will prepare an equally popular Caucasian combination of products - eggplant with lamb - this is a wonderful duet. This dish is delicious and easy to prepare, yet very satisfying and nutritious. Thanks to vegetables, the meat is soft and juicy, and the eggplants give the food a special summer taste. This dish is most often served on its own or, if desired, with a side dish: mashed potatoes or rice. As a rule, wine is served with lamb, but only red.
- Caloric content per 100 g - 65 kcal.
- Servings - 4
- Cooking time - 1 hour (plus 30 minutes for soaking the eggplant)
Ingredients:
- Eggplant - 1 pc.
- Lamb - 600 g
- Potatoes - 1-2 pcs. depending on the size
- Tomatoes - 1-2 pcs. depending on the size
- Salt - 1 tsp
- Ground black pepper - a pinch
- Any oriental spices to taste
Step-by-step cooking of lamb and eggplant stew in Georgian style:
1. Wash the eggplants, cut off the stalk and cut into cubes. Place it in a bowl and sprinkle with salt. Leave for half an hour to remove all the bitterness from the vegetable. You can find out that bitterness has come out of the fruit by droplets that form on the surface of the pieces. Then transfer the eggplants to a colander and rinse under running water. Pat them dry with a paper towel.
2. Heat vegetable oil in a skillet and add eggplant. Fry them until golden brown over medium heat. To help the fruit absorb less fat, place the eggplant only in well-heated oil.
3. Remove the eggplant from the pan, add oil and add the meat. Set the heat to high and sauté until each bite is golden brown. Try to keep the lamb in one row in the pan, otherwise if it is piled up in a pile, it will begin to stew, not fry.
4. Then fry the potatoes in a skillet until golden brown.
5. Place the grilled meats, potatoes, and eggplant in a large skillet.
6. Add the diced tomatoes to the skillet. Season with salt, ground pepper and add any herbal spices.
7. Place the skillet on the stove and bring to a boil over high heat. Close it with a lid and simmer for half an hour over low heat until all products are soft. Serve hot food immediately after cooking.
See also a video recipe on how to cook stewed lamb with eggplant and tomatoes.
