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.
I make a lamb and eggplant stew but I love the addition of chickpeas and raisins here!
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Thank you Annika, I’m glad to hear. I like the combination of eggplants so much that I had to try it here too. The raisins were a last minute addition that worked great with it all. It was a very satisfying dish! 🙂
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Did you add the chick peas near the end of the time? I frequently get them overly soft.
Virtual hugs,
Judie
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No, I added them pretty much from the start, but as you can see from the photos, they were on top and not mixed in, so they kept their shape beautifully and didn’t turn mushy at all. 🙂
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Cool!
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Looks delicious! I’ve only tried lamb a few times, but it looks so good!
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Thank you Eva!
Lamb is my favorite meat for stews, especially in the winter. I have quite a few recipes for it. Hope you’ll try and enjoy! 🙂
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Love cooking with wine. And I’m imagining the raisins would come as a lovely surprise if you weren’t expecting them. Lovely as usual, Ronit.
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Thank you Mary!
I’m with you about cooking with wine. It somehow improves everything. The raisins were a spur of the moment addition, but one I’ll definitely use again. They plumped and added so much flavor and texture. 🙂
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This is fabulous, Ronit. I love slow-cooked lamb and the addition of chickpeas and raisins sounds delicious. Aubergine is one of my favourite things to eat so this dish is definitely for me.
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Thank you Tracey, I’m glad to know you liked the idea. All the ingredients worked so well together. Definitely a dish worth documenting and repeating – soon! 🙂
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WOW!!! One pot wonder! 💖
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Thank you! I love such dishes, so easy to prepare and just perfect for relaxed entertaining. 🙂
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When I hear the phrase of meat “falling of the bone” I know it’s got to be good. This sounds wonderful!
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Thank you Kathryn!
I agree – “falling off the bone” is the key, especially with lamb. 🙂
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Sounds like a really tasty and warming winter meal. We can get local lamb here; I’ll have to give this a try!
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Delicious share 🙂
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Thank you Priya! 🙂
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I’m so glad you enjoy lamb and you share your recipes. Most of my family does not care for it so I don’t experiment very often. A perfect hearty dish for these cold months.
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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! 🙂
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Delicious recipe, amazing combination 😄
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Thank you Krešo, I’m glad you liked the dish. It turned out so good, i will definitely make it again soon. 🙂
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Looking forward to your new recipes 😄
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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 🙂
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Thank you Loretta, I’m glad you liked the dish. It’s my pleasure to share.
I too love all these ingredients and they paired so well together. I will definitely make this again soon. Hope you’ll enjoy it as well. 🙂
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looks amazing! Will definitely need to try this soon.
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Thank you, I’m glad you liked the dish. I hope you’ll enjoy it. 🙂
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Do you know I only know one person who eats lamb? So I want to scream when I see lovely lamb recipes. I want to yell F U !!! But I won’t. I’ll just look at the pretty pictures…
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It is indeed quite frustrating!
As I wrote above to Judi, 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! 🙂
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I wish that was the case. He’s just an idiot. He ate lamb when we were first married, and then all of a sudden he told me he didn’t like it. I once snuck it in to ground meat skewers, and of course he coulnd’t tell, but I can’t exactly make a leg of lamb….
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lol that’s a bit more challenging than I thought! 🙂
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Wow, what an incredible dish. I can just imagine the flavors.
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Thank you Mollie, it really was! I’m already planning on making it again.. 🙂
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Lovely method Ronit. I approve of how you let those flavours meld. Truly a great week for lamb.
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Thank yo Conor. I usually don’t use wine with lamb, but the Rosé wine turned out to be the perfect match for it. Will definitely make it again soon. 🙂
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Great combination of flavors – thank you, Ronit!
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Thank you Dolly, I’m glad you liked the dish. 🙂
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This sounds delicious Ronit, it reminds me of a Moroccan lamb dish.
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Thank you Karen! You’re right, it was definitely inspired by Moroccan cuisine, with the exception they don’t use wine, which added lots of additional flavor here.
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I know what you mean about the wine, when I cook anything Moroccan I often decide if I want to be true to the cooking or enjoy the flavor that wine adds to a dish. 🙂
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I know what you mean! This time I had half a bottle leftover of wonderful rosé wine, so I went with it. It paired so well with the lamb, that no doubt I’ll be using it again. 🙂
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I am sure it is very tasty! Looks great! 🙂
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Thank you Sandra, I’m glad to know! 🙂
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This must be as good as the lamb with fennel I tried ! but much easier to find the ingredients! Definitely a MUST!
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This dish is more simple, with less layers of flavors than the one with the fennel, but I really liked the results, and as you say, it’s much easier to gather all the ingredients.
I hope you’ll try and enjoy! 🙂
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Bon voyage!
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Thank you so much! 🙂
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