Spiced Lamb and Eggplant Stew with Pomegranate Molasses

A comforting stew with tender lamb, roasted eggplant, and a tangy pomegranate molasses sauce, simmered with warm spices and fresh herbs.

Cuisine: Mediterranean

Category: One Pot

Prep: 20 minutes. Cook: 90 minutes.

Serves 4.

Ingredients

• 1.5 pounds lamb shoulder
• 2 medium eggplant
• 1 large onion
• 3 cloves garlic
• 1 cup tomato passata
• 1/4 cup pomegranate molasses
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1 cup chicken broth
• 2 tablespoons olive oil
• 1/4 cup fresh parsley

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.