
The following dish was prepared due to the strange weather we had lately. After a few hot days, the weather turned chilly again, and I’ve decided it can be a good time to use the lamb shoulder chops I had in the freezer. I also had some nice eggplants and tomatoes, and decided to let these shine with simple rustic preparation, and just a few more added ingredients to the basic mix.
However, by the time I cooked the stew, and kept it overnight in the fridge to enhanced its flavors, the weather changed again to hot, and by then the idea of serving a lamb stew, even a fairly light one as it was, was not too appealing, and definitely less so with any heavy side dishes, such as potatoes or rice.
Instead of the above, I decided to serve the stew warm, as a tasty sandwich filler, as shown here. The crusty fresh baguette was first filled with the smothered eggplants, tomatoes and onions, and topped with a warm piece of braised lamb meat. Served with a fresh green salad on the side, it was a very satisfying summer lunch. Try it and enjoy.
Makes: 4-6
Prep time: 20 minutes
Cooking time: 30 minutes
Braising time: 2 hours
Ingredients:
1 large onion, cut into medium cubes
2 Tbs olive oil
1 Tbs salt
1 tsp freshly ground four peppers mix
2 medium eggplants, skin on, cut into medium cubes
1.1 lbs (500 grams) lamb shoulder chops
2 large ripe tomatoes, skin on, cut into medium cubes
1 bunch parsley stems removed, roughly chopped
1 cup beef or vegetable stock
½ cup fruity white wine
2 tsp honey
For serving:
Fresh crusty baguette
- In a wide pot, mix the onion, 1 Tbs olive oil and some of the salt and pepper. Place over medium-high heat and sauté for 1-2 minutes, until the onion softens. Add the eggplants, mix and sauté for 2-3 minutes, mixing gently.
- Using a spatula, move the onion-eggplant mix to one side of the pot. Add the remaining 1 Tbs olive oil to the empty side, and add the lamb. Season with more of the salt and pepper, and fry on both sides, until it starts to brown.
- Add the tomatoes, parsley, stock, wine and honey. Mix gently, cover the pot and bring to a boil. Lower the heat to medium and cook for 20 minutes. Taste and adjust seasoning.
- Preheat the oven to 350F (175C). Place the covered pot in the oven and braise for 30 minutes. Lower the oven temperature to 200F (95C). Braise for 1½ hours. Uncover the pot and braise for 30 minutes longer. The stew is ready to be served at this point, but will taste better after a night in the fridge. Reheat gently and serve warm, as is, or as a sandwich, as shown in the photos.
Eggplant, tomatoes, peppers – winners all! Great in combination!
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Thank you Judie, it was indeed a very tasty combination! 🙂
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The sandwiches are a great idea for bringing to picnics.
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Thank you, I’m glad you liked the sandwich version. It is indeed great for picnics. 🙂
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We had the same crazy weather – one day a jacket and the next 90+ temps. Looks like you saved this meal perfectly by making sandwiches. Pretty pictures and colorful – it must be good and healthy – besides I love lamb 🙂
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It’s really totally crazy weather, and so confusing! I’m also a big lamb fan, but there was no way I’d serve this stew hot. The sandwich option was a great save, and I’m sure I’ll be using this “trick” again. 🙂
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Love that you turned the stew into a sandwich! We’ve had crazy weather here as well, hot and cold!
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Thank you Dorothy, I’m glad you liked the dish. I’m not a big summer fan, so was quite happy with the colder days, but I guess I got too optimistic! At least the sandwich “trick” worked really well. 🙂
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Fabulous! Love the stew, love the sandwich even more!!!
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Thank you Mimi, I’m definitely with you on that! 🙂
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Flexible planning! Good idea to use the stew as a sandwich!
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Thank you Felix – improvisation is the key! 🙂
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Oh wow, this sounds so good. 👌
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Thank you Myra, it was indeed. 🙂
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Woo looks so temping!! The pics are making me drooling🤤
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Thank you Tanooki, I’m glad you liked the dish and photos. It twas very tasty. 🙂
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Those tomatoes look luscious! I wish my plants would hurry up! 🍃🍅
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They were good, but I’m sure your home grown ones will be even better. 🙂
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….if I have patience. 🤣
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I like the stew and I really like how you adapted a meal to suit the changing weather. It reminds me of making a big batch of chili on cold day, only to use it a few days later to top chili dogs, grilled outdoors.
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Thank you Bob. No doubt improvising with food can lead to new and tasty (many times tastier) creations! 🙂
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This looks delicious, I can’t wait to try it. Thank you for posting the recipe!
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WOW this looks so delicious!!!
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Thank you Diana. 🙂
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I can imagine it must taste so good , love the combination of peppers, egg plant and lamb and sure it’s great on a sandwich!
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Thank you Nisha, I’m glad you liked the dish. The sandwich was so tasty. 🙂
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A stew turned into sandwiches, colorful and it looks so tempting. 😍
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Thank you Suni, I’m glad you liked the recipe. The sandwiches were the perfect solution on a hot day. 🙂
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Wow looks so tempting, I loved it
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Thank you, I’m glad you liked the dish. It was delicious. 🙂
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Your sandwich certainly does look tempting and sounds delicious. I like your idea of going from stew to sandwich but I would have enjoyed the stew as well. Living in Florida, where it is warm most all the time, you learn to eat certain dishes no matter the temperature outside. 😊
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Thank you Karen, I’m glad you liked the dish.
I’m not a hot weather fan, so had to improvise – but I can definitely see how living in a mostly warm weather can require a different approach! 🙂
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