Lamb with Eggplant, Chickpeas and Raisins

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.


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.
 

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.