Lamb and vegetable stew

1. 1

   Cut the lamb meat into medium bite-sized pieces. Wash and prep the vegetables: slice onions into half-rings, dice bell peppers and eggplant into chunky cubes, and peel and chop the tomatoes.

   20 min

2. 2

   Place the lamb into a heavy-bottomed pot and brown over medium heat in its own rendered fat until light golden brown and the released liquid begins to reduce.

   15 min

   180°C

3. 3

   Add the sliced onion to the pot and sauté with the meat for 7-8 minutes until soft and translucent.

   8 min

   160°C

4. 4

   Add the eggplant and bell peppers to the pot, then layer the chopped tomatoes on top. Cover tightly with a lid and simmer over low heat in the vegetables' own juices for 40 minutes.

   40 min

   130°C

5. 5

   Stir in minced garlic, salt, black pepper, and chopped fresh cilantro and basil. Gently mix, let simmer for another 5 minutes, then remove from heat.

   5 min

   100°C

6. 6

   Cover the stew and let it rest for 7-10 minutes before serving to allow all the rich juices and herbal aromas to blend.

   7 min

1 serving ≈ 495 g

Nutrition values are estimates. - means data is unavailable.