LAMB AND EGGPLANT RECIPES

EGGPLANT AND LAMB STEW RECIPE | ALLRECIPES

Eggplant and Lamb Stew Recipe | Allrecipes image

The Arabic name (which I can't remember) means 'It cooks itself.' Most Middle Eastern food is time-consuming to make; this name implies that the cook is embarrassed to serve something so simple. Best served over rice.

Provided by KELLYJEANNE

Categories Soups, Stews and Chili Recipes Stews

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours 0 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons butter
1?½ pounds lamb shoulder
2 large eggplants, peeled and chopped
2 large tomatoes, chopped
2 large onions, chopped
2 green bell peppers, chopped
10 cloves garlic, chopped
1 tablespoon tomato paste
½ cup water
1 teaspoon allspice
2 teaspoons salt
1 teaspoon ground black pepper

Steps:

In a large pot, melt the butter over medium heat, and brown the lamb on all sides. Mix in the eggplants, tomatoes, onions, green bell peppers, and garlic. Cook and stir until tender and lightly browned.
In a small bowl, blend the tomato paste and water. Mix into the pot with the lamb. Season lamb with allspice, salt, and pepper. Reduce heat, and simmer about 1 1/2 hours, stirring occasionally, until the meat shreds easily with a fork. Add a little water as necessary to keep the ingredients moist.

Nutrition Facts : Calories 291.9 calories, CarbohydrateContent 20.8 g, CholesterolContent 68.2 mg, FatContent 16.2 g, FiberContent 8.4 g, ProteinContent 18.2 g, SaturatedFatContent 7.4 g, SodiumContent 871.3 mg, SugarContent 8.6 g

LAMB AND EGGPLANT PASTITSIO RECIPE | EPICURIOUS

Lamb and Eggplant Pastitsio Recipe | Epicurious image

Active time: 35 min Start to finish: 2 1/2 hr

Provided by EPICURIOUS.COM

Yield Makes 6 to 8 servings

Number Of Ingredients 21

Ingredients

1 large onion, chopped
1 tablespoon olive oil
1 lb lean ground lamb
1 garlic clove, minced
1 1/2 teaspoons salt
1 teaspoon dried oregano, crumbled
1/2 teaspoon cinnamon
1/4 teaspoon sugar
1/4 teaspoon black pepper
1 lb eggplant, peeled and cut into 1/2-inch cubes
1 (28- to 32-oz) can crushed tomatoes
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
1 garlic clove
1 whole clove
1/2 lb feta, crumbled
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
10 oz penne (3 cups)

Steps:

Cook onion in oil in a 4-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add lamb and sauté over moderately high heat, stirring and breaking up lumps, until no longer pink, about 5 minutes. Add garlic, salt, oregano, cinnamon, sugar, and pepper and sauté, stirring, 2 minutes.
Stir in eggplant and tomatoes and gently simmer, covered, stirring occasionally, until eggplant is just tender, about 40 minutes. Remove lid and simmer, stirring occasionally, until sauce is thickened, about 15 minutes more. Season with salt and pepper.
Preheat oven to 425°F.
Melt butter in a 2-quart heavy saucepan over moderate heat, then stir in flour and cook, stirring, 2 minutes. Whisk in milk and add garlic clove and whole clove, then bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally, 5 minutes. Add feta, salt, and pepper and cook, whisking vigorously, until cheese is well incorporated.
Beat eggs in a large bowl and gradually add sauce to eggs, whisking.
Cook pasta in a large pot of boiling salted water until just al dente, then drain in a colander. Toss half of pasta with lamb sauce and half with cheese sauce.
Pour pasta with lamb sauce into a wide shallow 3-quart baking dish, spreading evenly. Spoon pasta with cheese sauce on top, spreading evenly.
Bake pastitsio, uncovered, in middle of oven until bubbling and top is golden, 25 to 30 minutes. Let stand 5 minutes before serving.

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