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Greek Lamb with Aubergines | Tender Braised
(0)
80 min
Under an hour
Knuspr-Küche
Ein traditioneller griechischer Schmortopf-Klassiker: Zart geschmortes Lammfleisch trifft auf herrlich aromatische Auberginen, abgerundet mit einer feinen Zimt- und Oreganonote in samtiger Rotwein-Tomatensauce. Getoppt mit cremigem Feta und frischer Petersilie ein echtes Seelenfutter für den Herbst.
Preparation method
Preparation
Pat the leg of lamb dry and cut into approx. 3–4 cm cubes. Wash the aubergines, trim the ends, and cut into bite-sized cubes. Sprinkle the aubergine cubes with a little salt and let sit for about 10 minutes, then pat dry with paper towels. Peel the red onions and slice into thin strips. Peel and finely chop the garlic cloves.
Searing & Braising
Heat 2 tbsp of olive oil in a heavy casserole or roasting pan. Sear the lamb cubes in batches over high heat on all sides until they develop a nice brown crust. Remove the meat and set aside.
Add the remaining olive oil (2 tbsp) to the same pot. Sauté the patted-dry aubergine cubes over medium heat for 5–6 minutes until golden brown. Add the onion strips and chopped garlic and sauté for another 2–3 minutes until translucent.
Chef's tip
Salting and patting dry the aubergines removes excess water and bitter compounds, making them wonderfully creamy when sautéed and preventing them from absorbing too much oil.
The dish tastes even better reheated the next day, as the Mediterranean flavours of cinnamon, oregano, and red wine infuse completely overnight.
150 min
Under an hour
