This Lebanese Lamb Stew With Eggplant comes together in about 90 minutes all in one pot for a easy weeknight dinner that your family will love! You can switch up the ingredients to suit your taste or use it as a “clean out the fridge” meal to get rid of those odds and ends lurking in your pantry and refrigerator. Trust me, this hearty stew will quickly become your new go-to family favorite!
Ingredient Breakdown
Lamb
1 lb lamb, cut into cubes.
I chose lamb for this stew because it becomes incredibly tender as it simmers, providing a rich and flavorful base for the dish. If you’re not a fan of lamb, you can certainly use beef or chicken instead; both work well in this recipe, but lamb is just so classic for Lebanese cuisine!
Eggplant
1 large eggplant, diced.
Eggplant adds a lovely creamy texture to the stew as it cooks down, not to mention it soaks up all the delicious flavors from the lamb and spices. If you’re not a fan of eggplant, or just don’t have any you can swap it out for zucchini, sweet potatoes, or even carrots.
Onions
2 onions, chopped.
Onions are a must-have in this stew! They add a natural sweetness and depth of flavor that really enhances the overall dish. Make sure to chop them finely, it helps to distribute their flavor more evenly. Yellow or sweet onions work best, but feel free to use red if that’s what you have on hand.
Garlic
3 garlic cloves, minced.
Garlic is one of those ingredients that elevate the dish with its aromatic goodness! I love using minced fresh garlic here because it really brings out the savory notes of the stew. If you’re in a pinch, jarred minced garlic will work just fine, though fresh is always better for flavor!
Tomatoes
2 tomatoes, diced.
Fresh tomatoes add acidity and brightness to the stew. I prefer using fresh tomatoes for their juicy flavor, but no worries if you only have canned tomatoes! Just use one can of diced tomatoes, and it’ll still taste amazing.
Chickpeas
1 cup chickpeas, cooked.
Chickpeas are awesome for adding protein and fiber to the stew. Plus, they have a nice, firm texture that complements the meltingly tender lamb. If you don’t have cooked chickpeas, canned ones will work great, just rinse them well before adding to the stew!
Broth
4 cups beef or vegetable broth.
Using broth as a base gives the stew its liquid, and I prefer beef broth for that richer flavor profile. But if you want a lighter option, vegetable broth keeps this dish vegetarian-friendly! Just remember to check for sodium levels.
Spices
2 teaspoons ground cumin, 1 teaspoon ground cinnamon, salt and pepper to taste.
These spices are the heart and soul of this stew! The cumin brings that warm, earthy flavor, while the cinnamon adds a hint of sweetness that really elevates the whole dish! Feel free to adjust the spices according to your preference, even adding a touch of smoked paprika can give it a delicious twist!
Olive Oil
A drizzle of olive oil.
I always use olive oil for frying because it not only adds healthy fats but also imparts a nice flavor to the stew. You can use canola or avocado oil if you prefer, but olive oil just feels like home cooking to me.
Fresh Parsley
For garnish.
Fresh parsley is essential for garnish! It adds a pop of color to the dish, and the freshness brightens the rich flavors. You can also use fresh cilantro if you’re looking for a different herbal kick.
Let’s Get Cooking!
Step-by-Step Instructions
Sauté Aromatics: In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onions and minced garlic, sautéing until soft and fragrant, about 5-7 minutes. Isn’t the smell heavenly? You’ll know it’s time to add the next ingredients when the onions are translucent!
Brown the Lamb: Toss in the lamb cubes, ensuring to brown them on all sides. This step is crucial, those delicious brown bits will stick to the bottom of the pot, and we want all of that flavor! This should take about 5-6 minutes.
Add Veggies and Spices: Stir in the diced tomatoes, eggplant, cumin, cinnamon, salt, and a couple of pinches of pepper. The colors will brighten your kitchen! Stirring occasionally, let this mixture cook until the eggplant starts to soften, about 5 minutes.
Pour in Broth: Time for the broth! Add the cooked chickpeas and broth to the pot, scraping the yummy bits off the bottom. Make sure everything is well mixed, then bring it to a simmer, then reduce heat. Cover and let it simmer away for about 1.5 hours, stirring occasionally.
Check for Tenderness: After 1.5 hours, the lamb should be tender and succulent. If it’s not to your liking yet, let it simmer a little longer, just a few more minutes can make a big difference!
Serve and Enjoy: Serve hot, garnished with fresh parsley for that pop of green goodness on top. Pair it with crusty bread, rice, or a simple salad. Enjoy!
Why I Love This Recipe
This Lebanese Lamb Stew With Eggplant is my go-to recipe for busy weeknights when I’m in need of something comforting and filling. It just gives me that warm hug of a meal, you know? I’m a real sucker for one-pot meals, and this one is packed with all the good stuff! Plus, the best part is that you can mix and match what you add; you can use whatever you’ve got on hand! I love meals that are flexible, especially when life gets a little chaotic.
If you loved this recipe, be sure to check out my Lebanese Lamb Croquettes, my Malfouf Mahshi, or my One-Pan Lebanese Kafta!
Why This Recipe Works
Comfort Food
This stew is the epitome of comfort food! It’s loaded with tender lamb, creamy eggplant, and wholesome chickpeas, making it so satisfying after a long day. The warming spices make this dish cozy and inviting!
Quick & Easy
While it takes a bit of time to cook, the prep is super easy and straightforward. You can have everything chopped and in the pot in no time. The majority of the cooking is just letting it simmer, so you can take a break, catch up on a show or read that book you’ve been meaning to get to!
Customizable
One of the major perks? It’s customizable! If you’re in the mood for a different flavor profile, try adding a splash of lemon juice or some sweet potatoes instead of eggplant. The possibilities are endless, and your family will be none the wiser!
Serving & Storage Tips
What to Serve With This
This loaded stew pairs beautifully with fresh crusty bread or fluffy rice. You can even serve it over couscous for a more traditional Middle Eastern touch! And don’t forget a simple green salad to brighten things up.
Storage
Let’s talk leftovers! This stew keeps incredibly well in the fridge for up to 4 days. Just make sure it’s in an airtight container for maximum freshness.
Reheating Instructions
To reheat, simply warm it gently on the stove over medium heat, stirring occasionally until heated through. You can add a splash of broth if it’s thickened too much.
Freezer Friendly?
Yes! This stew is definitely freezer-friendly. Just allow it to cool completely before transferring to a freezer-safe container. It’ll last up to 3 months! Defrost it in the fridge overnight before reheating.
And there you have it! A warm, inviting Lebanese Lamb Stew With Eggplant that’s sure to become a staple in your household. Thankfully, no one’s left out of this flavorful goodness! Cook it up, savor the delightful aromas wafting through your kitchen, gather your loved ones, and dig in. You won’t regret it! Follow us on Pinterest for daily meal inspiration!
Lebanese Lamb Stew With Eggplant
Ingredients
Method
- In a large pot, heat a drizzle of olive oil over medium heat.
- Add the chopped onions and minced garlic, sautéing until soft and fragrant, about 5-7 minutes.
- Toss in the lamb cubes, ensuring to brown them on all sides for about 5-6 minutes.
- Stir in the diced tomatoes, eggplant, cumin, cinnamon, salt, and pepper, and cook until the eggplant starts to soften, about 5 minutes.
- Add the cooked chickpeas and broth to the pot, scraping off the bits from the bottom. Bring to a simmer, then reduce heat.
- Cover and let simmer for about 1.5 hours, stirring occasionally.
- Check for tenderness; if lamb is not tender, continue simmering for a few more minutes.
- Serve hot, garnished with fresh parsley. Pair with crusty bread, rice, or a salad.