Spiced Lamb and Eggplant Stew with Pomegranate Molasses

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting stew with tender lamb, roasted eggplant, and a tangy pomegranate molasses sauce, simmered with warm spices and fresh herbs. This mediterranean-inspired one pot (mediterranean) ready in about 110 minutes pairs lamb shoulder, eggplant, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (12 ratings) Prep: 20 min Cook: 90 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium-high heat. Season lamb shoulder cubes with salt and black pepper, then sear for 3 minutes per side until browned, then remove from pot.
  2. Step 2: Add diced onion to the pot and cook for 5 minutes until golden. Stir in minced garlic and cook for 1 minute until fragrant.
  3. Step 3: Return seared lamb to the pot, then add tomato passata, pomegranate molasses, cumin, and cinnamon. Stir well and cook for 2 minutes.
  4. Step 4: Add cubed eggplant and chicken broth, then bring to a gentle simmer. Cover and cook on low heat for 1 hour and 30 minutes until lamb is tender and eggplant is soft.
  5. Step 5: Stir in chopped parsley and adjust seasoning with salt and pepper. Simmer uncovered for 10 minutes to thicken the sauce.

Frequently asked questions

How long does Spiced Lamb and Eggplant Stew with Pomegranate Molasses take to make?

Total time is about 110 minutes (20 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spiced Lamb and Eggplant Stew with Pomegranate Molasses?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shoulder from drying out.

Can I substitute ingredients in Spiced Lamb and Eggplant Stew with Pomegranate Molasses?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spiced Lamb and Eggplant Stew with Pomegranate Molasses for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spiced Lamb and Eggplant Stew with Pomegranate Molasses?

Mediterranean one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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