Lamb stew with eggplants
6 servings
90 minutes
Lamb stew with eggplants is a fragrant and rich dish from Russian cuisine, where hearty and warming meals are valued. The origins of stew go back to the distant past when slow cooking helped reveal the meat's flavor and retain its juiciness. Lamb, tender and infused with spicy notes, pairs wonderfully with the sweet-smoky taste of eggplants, while the addition of white wine adds a special depth to the aroma. Tomatoes fill the dish with freshness and a slight tanginess, while corn brings an unexpected touch of tenderness. This dish is an ideal option for a cozy home dinner served with cilantro that enhances its Eastern nuances. The stew retains its flavor well after cooking, becoming better with each hour of infusion.
1
Prepare all the ingredients.
2
Wash the lamb, dry it with a paper towel, and cut it into medium cubes. Pour 3 tablespoons of vegetable oil into a well-heated pan and fry the lamb, then transfer it to a pot with a thick bottom.
- Mutton: 800 g
- Vegetable oil: 6 tablespoons
3
Make a cut on the top of the tomatoes, place them in a container, pour boiling water for 1-2 minutes, then peel under cold running water.
- Tomatoes: 2 pieces
4
Cut the tomatoes in half, remove the stem, slice the tomatoes, and add them to the meat.
- Tomatoes: 2 pieces
5
Season the meat with tomatoes with salt and pepper, add wine, 1 finely chopped clove of garlic, and put in allspice.
- Salt: to taste
- Allspice peas: 6 pieces
- Dry white wine: 2 tablespoons
- Garlic: 3 cloves
6
Tightly close the lid and simmer on low heat for 1 hour. If the liquid evaporates, add a little water.
7
Wash the eggplants, dry them, cut into medium cubes (do not chop!), fry in the remaining oil, place in a bowl, add salt and pepper.
- Eggplants: 3 pieces
- Vegetable oil: 6 tablespoons
- Salt: to taste
8
Finely chop parsley leaves (without tough stems) and garlic, and add to the eggplants.
- Parsley: 6 stems
- Garlic: 3 cloves
9
Combine the meat with the vegetables, add corn, and simmer for another 10 minutes.
- Canned corn: 150 g
10
When serving, sprinkle the stew with cilantro leaves as desired.
- Coriander: to taste