Greek Lamb Braised with Eggplant
Servings
6Serving size
about 2 cupsThis recipe can be multiplied and makes great leftovers. Keeps well in the refrigerator for 3-4 days.
Serve with Brown Rice
Ingredients
| 2 tsp. Olive oil |
| 2 clove Garlic, raw (minced) |
| 1 large White onions (diced) |
| 2 large Carrots, raw (peeled and cubed) |
| 2 tsp. Paprika |
| 3 tsp., leaves Dried oregano |
| 1 tsp., leaves Dried basil |
| 1/2 tsp. Ground cinnamon |
| 3/4 tsp. Salt |
| 1 to taste Black pepper |
| 1/4 cup Water |
| 1 1/2 cup Frozen peas |
| 2 medium whole (2-3/5 inch dia) Tomatoes (coarsely chopped) |
| 2 eggplant, unpeeled (approx 1-1/4 pounds) Eggplant, raw (thinly sliced lengthwise - not into rounds) |
| 1 1/4 pound Lamb shoulder |
| 1 spray Spray olive oil |
Instructions
Place the olive oil in a large skillet over medium high heat. Add the garlic and cook for about two minutes. Do not allow the garlic to brown.
Add the onion and cook for about 3 minutes, stirring frequently.
Add the carrots, paprika, oregano, basil, cinnamon, salt and pepper. Cook for about 3 minutes, stirring frequently.
Add the water and cook for about 2 minutes. Add the frozen peas and tomatoes, then remove from the heat and stir well. Set aside.
Line a large 9 x 12 Pyrex dish with aluminum foil. Layer half of the eggplant slices in the bottom of the pan. Place the lamb on top of the eggplant and spread the vegetable mixture over the top.
Layer the remaining sliced eggplant over the top. Press down slightly. Spray liberally with olive oil.
Cover with aluminum foil and place in the oven. Cook for 2 hours. Serve over brown rice.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
You can use lamb leg for this instead of the lamb shoulder, but it’s more expensive. Ask the butcher to cut the cubes with leaner meats but also with less of the tough tendons.