Ingredients

• 800 g lamb shoulder
• 2 piece eggplant
• 1 piece onion
• 3 piece tomato
• 4 clove garlic
• 4 tbsp olive oil
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 piece bay leaves
• 250 ml hot water
• 1 bunch fresh parsley

Instructions

1. Prepare the eggplant

   Cut the eggplant into 3cm cubes and sprinkle generously with salt. Let sit for 20-25 minutes until water beads form on the surface, then rinse thoroughly and pat completely dry with paper towels. Do not skip the salting step as it removes bitterness and prevents the eggplant from absorbing too much oil.

2. Sear the lamb

   Cut lamb shoulder into 4cm chunks and season with salt and pepper. Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat for 1-2 minutes. Add lamb pieces and sear for 8-10 minutes, turning occasionally until all sides are golden brown and caramelized. Do not overcrowd the pot or the meat will steam instead of browning.

3. Cook aromatics

   Remove lamb to a plate and reduce heat to medium. Add remaining olive oil to the same pot and heat for 1 minute. Add diced onion and cook for 5-6 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant. Do not let the garlic burn or it will taste bitter.

4. Build the sauce

   Stir in tomato paste and cook over medium heat for 2 minutes until it darkens slightly and becomes aromatic. Add diced tomatoes, oregano, bay leaves, salt, and pepper. Cook for 8-10 minutes until tomatoes break down and release their juices, creating a thick sauce. Do not rush this step as proper tomato cooking develops deep flavors.

5. Brown the eggplant

   In a separate large skillet, heat a thin layer of olive oil over medium-high heat for 1-2 minutes. Add eggplant cubes in a single layer and cook for 6-8 minutes, turning once, until golden brown on both sides. Work in batches if necessary to avoid overcrowding. Do not move the eggplant too early or it won't develop proper color.

6. Combine and simmer

   Return the seared lamb to the pot with the tomato sauce. Add the browned eggplant and hot water, stirring gently to combine. Bring to a boil over high heat, then reduce to low heat and cover. Simmer for 45-50 minutes until lamb is fork-tender and eggplant is creamy. Do not lift the lid frequently as this releases steam and slows cooking.

7. Finish and serve

   Remove bay leaves and taste for seasoning, adjusting salt and pepper as needed. Let rest off heat for 5 minutes to allow flavors to settle. Garnish with chopped fresh parsley and serve immediately while hot and bubbling. Do not let it sit too long as the eggplant can become mushy.

Tips

Comments (0)