Lamb with Eggplant, Chickpeas and Raisins

Lamb with Eggplant, Chickpeas and Raisins Ronit Penso

After making the Eggplant and Chickpeas soup a couple of weeks ago, I’ve decided to try this tasty combination in the form of a lamb stew.However, as I didn’t want to duplicate the exact flavors, I omitted the tomato paste and sage, while adding golden raisins and chopped parsley to the pot, and using aromatic, fruity rosé wine instead of the water.
All this was cooked slowly until the lamb was almost falling off the bones. The result was so delicious: the eggplants and onions became soft, almost creamy-like, while the chickpeas kept their shape and gave a nice contrasting texture. The subtle sweetness from the wine and raisins rounded the flavors beautifully. This is just the perfect dish for the cold weather that seems to be back this week. Try it and enjoy.

Makes: 4
Prep time: 20 minutes
Cooking time: 3½ hours

Ingredients:
1.5 lbs (680 grams) lamb shoulder, bone in
1 Tbs olive oil
2 medium onions, sliced
2 tsp salt
½ tsp 4 peppers mix
2 garlic cloves, halved
1 medium eggplant, unpeeled, cut into large cubes
1 can (15.5 oz/440 grams) chickpeas, drained
1¾ cups fruity rosé wine
½ cup golden raisins
½ cup roughly chopped parsley + finely chopped parsley for serving
Fresh lemon juice for serving

1. Heat the oil in a large flat pot over medium-high heat. Add the lamb and fry for 2-3 minutes on both sides, until golden. Remove to a plate and keep in a warm place. Add the onions to the pot and season with the salt and pepper. Mix and fry for 1-2 minutes, until the onion begin to soften. Add the garlic, mix and fry for another minute. Add the eggplant, mix and fry for 1-2 minutes.
Lamb with Eggplant, Chickpeas and Raisins Ronit PensoLamb with Eggplant, Chickpeas and Raisins Ronit Penso
Lamb with Eggplant, Chickpeas and Raisins Ronit PensoLamb with Eggplant, Chickpeas and Raisins Ronit Penso
2. Place the lamb on top and add the chickpeas, wine and raisins. Bring to the boil, taste and adjust seasoning. Add the parsley on top, cover the pot and cook on medium-low heat for 20 minutes.
Lamb with Eggplant, Chickpeas and Raisins Ronit Penso Lamb with Eggplant, Chickpeas and Raisins Ronit Penso
Lamb with Eggplant, Chickpeas and Raisins Ronit PensoLamb with Eggplant, Chickpeas and Raisins Ronit Penso
3. Meanwhile, preheat the oven to 250F (120C). Transfer the pot to the oven and bake for 2 hours. Uncover the pot and place back in the oven for 20 minutes longer. Turn off the oven but keep the pot in for 20 minutes longer.
Sprinkle with chopped parsley and drizzle a bit of fresh lemon juice on top before serving.
Lamb with Eggplant, Chickpeas and Raisins Ronit PensoLamb with Eggplant, Chickpeas and Raisins Ronit Penso

Lamb with Eggplant, Chickpeas and Raisins Ronit PensoLamb with Eggplant, Chickpeas and Raisins Ronit Penso Lamb with Eggplant, Chickpeas and Raisins Ronit Penso

 

47 thoughts on “Lamb with Eggplant, Chickpeas and Raisins

    • Tasty Eats Ronit Penso says:

      Thank you Judi, I’m glad you liked the dish.
      From my experience with people who claimed they didn’t like lamb, I’ve found that it’s mainly because they ate mutton – meat of an adult sheep, that has bolder flavor and smell. When introduced to younger lamb meat, they suddenly like it. It’s worth trying! :)

      Like

  1. Loretta says:

    What gorgeous flavors, I can actually smell the dish and can only imagine what it might taste like. All my favorite flavors incorporated into that lamb stew. Will definitely have this on my “to try list”. Thanks for sharing yet another wonderful recipe Ronit :)

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s