This slow-cooked lamb and eggplant stew melts in your mouth.
Sumac, a lemony-flavored spice, gives the dish a fruity, tangy aroma.
Look for it in Mediterranean markets or spice shops.
Serve the stew over mashed root vegetables, bulgur or brown rice.
Rub lamb shanks with 1 tablespoon sumac, salt and pepper.
(Don’t overcrowd the pan; brown in batches if necessary.)
Transfer to a plate.
Cook, stirring often, until the vegetables are beginning to soften, 3 to 5 minutes.
Return the lamb to the pot.
Stir in the eggplant, tomatoes and water.
Bring to a boil.
Remove the lamb to a plate and tent with foil to keep warm.
Increase heat to medium-high and cook the sauce until slightly reduced and thickened, 5 to 10 minutes.
Remove from heat and stir in 1/4 cup parsley.
Combine the remaining 1/4 cup parsley and the remaining garlic in a small bowl.
Serve the lamb and vegetable sauce topped with the parsley-garlic mixture.
To salt: Place prepped eggplant in a large colander over a bowl and mix with 1 tablespoon salt.
Top the eggplant with a plate weighted down with cans.
Let sit for 30 minutes to 1 hour before using.
Rinse well with cold water, then dry with paper towels.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
