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Greek Lamb Stew with Aubergines | Tenderly Braised
(0)
90 min
Under an hour
Knuspr-Küche
Ein herzerwärmender Klassiker der traditionellen griechischen Landküche für den Spätsommer und Herbst: Arni me Melitzanes vereint zart geschmortes Lammfleisch mit saftigen, aromatischen Auberginen in einer samtigen Tomatensauce mit Rotwein, Zimt und griechischem Oregano.
Preparation method
Preparation & searing the meat
Pat the leg of lamb dry and cut into approx. 3–4 cm cubes. Finely dice the onion and garlic cloves. Wash and trim the aubergines, then cut into bite-sized pieces of approx. 3 cm.
Heat 2 tbsp olive oil in a large, heavy casserole dish over medium to high heat. Sear the lamb cubes in batches all around (approx. 6–8 minutes) until nicely browned on all sides. Season with salt and black pepper, remove from the pot, and set aside on a plate.
Roasting aubergines & making the sauce
Add another 1 tbsp olive oil to the pot. Add the aubergine cubes and sauté over medium heat for about 5 minutes until they take on some colour and soften slightly. Remove the aubergines as well and set aside briefly.
Chef's tip
Typical Greek flavour: A pinch of cinnamon is the secret of many traditional Greek braised dishes – it is not overpowering, but gives the tomato sauce an incomparably harmonious depth.
Ideal side dishes: Warm flatbread, crusty white bread, or Greek kritharaki pasta pair wonderfully with this hearty stew.
150 min
Under an hour
