Spiced Lamb With Eggplant
Spiced lamb and eggplant simmered with aromatic herbs, vegetables, and red wine, creating a rich, flavorful dish perfect for hearty dinners and special occasions.
Ingredients
- 1 lb. eggplant, peeled and cut into 1-inch cubes ⓘ
- 1 tsp. salt ⓘ
- 1 Tbsp. ground coriander ⓘ
- 1 Tbsp. cumin ⓘ
- 1 1/2 tsp. herbes de Provence ⓘ
- 1 1/2 tsp. freshly ground black pepper ⓘ
- 1 1/2 tsp. ground ginger ⓘ
- 1/2 tsp. turmeric ⓘ
- 2 1/2 lb. leg of lamb, well trimmed and cut into cubes ⓘ
- 4 tsp. vegetable oil ⓘ
- 3 carrots, cut into 2-inch lengths ⓘ
- 1 onion, sliced ⓘ
- 1 head garlic, separated and peeled ⓘ
- 1 c. red wine ⓘ
- 2 1/2 c. chicken stock
- 1/3 c. orange juice ⓘ
- 1 Tbsp. tomato paste ⓘ
- 1 Tbsp. chopped or dried mint ⓘ
Instructions
- Sprinkle eggplant with salt; let stand for 30 minutes.
- Rinse and pat dry.
- Preheat oven to 325°F (163°C).
- In a shallow dish, combine ground coriander, cumin, herbes de Provence, black pepper, ground ginger, turmeric, and salt.
- Roll lamb cubes in spice mixture, pressing spices evenly into the meat.
- Heat 2 teaspoons of vegetable oil in a skillet.
- Brown lamb in batches for 5 to 10 minutes until browned on all sides.
- Transfer browned lamb to a roasting pan.
- Add remaining 2 teaspoons oil to the skillet.
- Add eggplant, carrots, onion, and garlic cloves; cook over medium heat for 3 to 5 minutes.
- Add cooked vegetables to the roasting pan with lamb.
- In the same skillet, bring red wine, chicken stock, orange juice, and tomato paste to a boil, stirring to combine.
- Pour the liquid mixture over lamb and vegetables in the roasting pan.
- Cover the pan and bake for 2 hours.
- Remove from oven and boil the sauce for 3 minutes to thicken.
- Serve the lamb and vegetables topped with chopped or dried mint.
- Garnish with fresh mint and serve, preferably with rice pilaf.
Tips & Substitutions
To enhance the flavor, consider marinating the lamb in the spice mixture for a few hours or overnight. If you don't have herbes de Provence, a mix of dried thyme, rosemary, and oregano can be a good substitute. For a slightly different flavor profile, you can use sweet potatoes instead of carrots. Make sure to keep an eye on the eggplant while cooking to prevent it from becoming too soft.
Serving Suggestions
Serve the spiced lamb with eggplant over a bed of fluffy rice pilaf for a complete meal. A side of steamed green beans or a fresh salad would complement the dish nicely. For a Mediterranean flair, you could also include a side of Iced Cucumber Soup. Garnish with fresh mint to elevate the presentation and flavor.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the lamb and vegetables in a saucepan over low heat, adding a splash of chicken stock or water to keep it moist. Heat gently until warmed through. This dish also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Spiced Lamb With Eggplant contains roughly 724 calories, with 24g protein, 116g carbohydrates, and 28g fat. It is an excellent source of iron (222% of the Daily Value), dietary fiber (109% of the Daily Value), and vitamin A (88% of the Daily Value). Note that it is relatively high in sodium, at 1719mg per serving (75% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of lamb for this recipe?
Yes, while leg of lamb is recommended for its tenderness, you can use shoulder or even lamb shanks. Just adjust the cooking time accordingly since different cuts may require longer cooking to become tender.
What can I substitute for red wine in this recipe?
If you prefer not to use red wine, consider using additional chicken stock mixed with a splash of balsamic vinegar for acidity. Alternatively, grape juice or pomegranate juice can provide a similar depth of flavor without the alcohol.
How spicy is this dish?
The spice level of the dish primarily depends on the amount of black pepper used. The spices in this recipe are more aromatic than spicy, making it suitable for those who enjoy seasoned dishes without intense heat. Feel free to adjust the spices to your taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).