Stewed Lamb and Eggplant with Cumin

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A fragrant, slow-simmered stew featuring tender lamb and eggplant in a warm cumin-spiced tomato broth, perfect for chilly evenings. This Mediterranean recipe, 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 650 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.

Ingredients

• 1.5 lbs lamb shoulder
• 2 medium eggplant
• 1 large onion
• 3 cloves garlic
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp paprika
• 1 cup tomato puree
• 2 cups chicken broth
• 1/2 cup pomegranate molasses
• to taste salt
• to taste black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1.5 lbs lamb shoulder cubes and sear for 4-5 minutes per side until browned, then remove and set aside.
2. Step 2: In the same pot, add 1 large onion, finely chopped, and 3 cloves garlic, minced, and cook for 3 minutes until softened and fragrant.
3. Step 3: Stir in 1 tsp cumin, 1 tsp coriander, and 1/2 tsp paprika, cooking for 1 minute until aromatic.
4. Step 4: Add 2 medium eggplants, peeled and diced into 1-inch cubes, and cook for 5 minutes, stirring occasionally, until slightly softened.
5. Step 5: Return the seared lamb to the pot, then add 1 cup tomato puree, 2 cups chicken broth, and 1/2 cup pomegranate molasses. Season with salt and black pepper to taste.
6. Step 6: Bring to a simmer, reduce heat to low, cover, and cook for 90 minutes, or until lamb is tender and the sauce has thickened.