Iraqi Lamb and Eggplant Stew with Pitas
Immerse yourself in the rich, aromatic flavors of Iraqi cuisine with this hearty Lamb and Eggplant Stew, the perfect centerpiece for a cozy dinner. Tender lamb shoulder is slow-simmered with sautéed onions, garlic, and a warm blend of spices including cumin, turmeric, cinnamon, and paprika, creating a fragrant, flavor-packed base. Cubed eggplant, pan-fried to golden perfection, is added to the stew, along with juicy tomatoes and a touch of tangy lemon juice, resulting in a delightful balance of savory and zesty notes. Fresh mint and cilantro brighten the dish, while toasted pitas on the side are ideal for scooping up the rich, velvety sauce. Ready in just over an hour, this traditional stew is a comforting and satisfying one-pot meal, perfect for bringing Middle Eastern warmth to your table.
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Recipe Information
Ingredients
- 1.5 lbs lamb shoulder, cut into 1-inch cubes
- 2 pieces eggplant, medium size (cubed)
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 3 medium tomatoes, chopped
- 2 tbsp tomato paste
- 3 tbsp olive oil
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1.5 tsp ground cumin
- 0.5 tsp ground cinnamon
- 1 tsp paprika
- 3 cups beef broth or water
- 2 tbsp lemon juice
- 2 tbsp fresh mint leaves, chopped
- 2 tbsp fresh cilantro, chopped
- 4 pieces pitas, toasted
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat.
Season the lamb cubes with salt and black pepper, then sear them in the pot until browned on all sides. Remove the lamb onto a plate and set aside.
Add the remaining 1 tablespoon of olive oil to the pot, and sauté the chopped onion until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook another minute until fragrant.
Add the ground coriander, turmeric, cumin, cinnamon, and paprika to the pot, stirring to coat the onions and garlic in the spices. Cook for 1-2 minutes to toast the spices.
Return the lamb to the pot and add the chopped tomatoes, tomato paste, and beef broth or water. Stir to combine well.
Bring the mixture to a boil, then reduce the heat to low, cover, and allow to simmer for 45 minutes, stirring occasionally.
While the stew is simmering, lightly salt the cubed eggplant and let it sit for 10 minutes to release excess moisture. Pat the eggplant dry with a paper towel.
In a skillet, heat 1 tablespoon of olive oil over medium-high heat and pan-fry the eggplant until golden brown. Set the eggplant aside.
After 45 minutes, add the eggplant to the stew and simmer uncovered for another 20-25 minutes, or until the lamb is tender and the sauce has thickened.
Stir in the lemon juice, fresh mint, and cilantro. Taste and adjust seasoning with additional salt and pepper if needed.
Serve the stew hot in bowls alongside toasted pitas for dipping.
Nutrition Facts
Calories |
3455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.8 g | 269% | |
| Saturated Fat | 76.4 g | 382% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 6699 mg | 291% | |
| Total Carbohydrate | 219.7 g | 80% | |
| Dietary Fiber | 38.9 g | 139% | |
| Total Sugars | 46.7 g | ||
| Protein | 177.7 g | 355% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 482 mg | 37% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 5640 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
