Lamb Stew with Eggplant, Tomato and Parsley

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.

Lamb Stew with Eggplant, Cherry tomatoes and Potatoes

Lamb stew is one of my favorites, especially on cold days. As the weather is warming up, I opted for a lighter version in the following recipe, which is a complete meal in itself.
The dish doesn’t require many ingredients and is very easy to assemble. Once done with the initial cooking, the braising in the oven doesn’t require much attention.

Lamb Stew with Black Beans

As the weather gets colder, hearty stews are often on the menu. Their initial cooking time is fairly short, and then all that is needed is to place the pot in the oven for a few hours.

Braised Lamb Shoulder with Red Wine Sauce

Braised lamb is a hearty dish, which I prefer to skip over in the hot summer days. Now that the days are getting shorter and colder, it’s time to go back to it.
The following stew has few ingredients, yet lots of flavor; from the use of red wine as the cooking liquid, and from the aromatic “Herbs de Provence” mix seasoning. The dish is quick to assemble and prepare, and is perfect for easy entertaining.

Lamb Shanks Stew with Tomatoes, Red wine and Rosemary

The weather is getting cooler, which allows more stews on the menu. At the same time, fresh juicy tomatoes are still available, so before they disappear, I’ve decided to use them in this lamb stew. It was a good decision, as their acidity and slight sweetness balanced the fairly heavy lamb meat beautifully, along with the onion and red wine.

Eggplant Rolls with Lamb Patties and Roasted Tomatoes-Peppers sauce

The combination of eggplant and lamb meat is one of my favorites. In the recipe here, the patties are fried at the last minute and the dish is assembled just before serving.

Lamb with Onions, Parsley, Tomatoes and Golden Raisins

Winter is still with us, and I was planning on yet another stew, this time of lamb. However, as the weather was not as chilly, and as lamb is quite heavy in itself, I wanted a lighter stew with lighter ingredients in it.

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.

Lamb Stew with Onions and Mini Peppers

The weather is cooling down and the time for heavier dishes is almost here. However, it’s still not the time for very heavy dishes, so here is an easy to assemble solution.

Lamb and Fennel Stew

This quick and easy to prepare stew is the perfect dish for this season, when spring somehow refuses to fully arrive, yet the heavier winter’s stews are not as happily accepted.

Fennel is a wonderful vegetable, with a distinctive anise flavor, which is one of my favorites. Its fresh flavor pairs wonderfully with the relatively heavy lamb cut. To enhance this anise flavor, I’ve added fennel seeds and a bit of Ouzo, the Greek anise flavored liquor.

Lamb Stew with Tomatoes, Okra and Dried Apricots

This hearty and tasty lamb stew is very easy to prepare. Once all the ingredients are assembled in the pot, all that is needed is to bring it to the boil and then finish the cooking by baking it gently in the oven.
Served with fresh rustic bread or white rice (preferably Bastmai) it is the perfect dish for dinner on a chilly day.