My Favorite Comfort Food – My Mother’s Recipe with Lamb and Eggplants
This is one my favorite foods from my childhood and an heirloom recipe from my mother. This perfect combination of lamb and aubergines will be your new addiction!
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Ingredients:
• 1 kg leg of lamb and / or shoulder, cut into large cubes
• 1 kg aubergine, cut into large cubes
• 3 green / red bell peppers
• 2 tbsp butter
• 1 tbsp clarified butter or vegetable oil
• 3 tsp salt (or to taste)
• 1/2 tsp freshly ground black pepper
• 2 cups grated tomatoes
• 1 lt frying oil to fry the aubergines
Instructions:
1. Remove the sinews and excess fat on the lamb, cut into large cubes, about 4 – 5 cm
2. Set aside the excess fat if any, mince or cut the fat into smaller pieces
3. Wash and peel the aubergines in stripes, optionally soak in salted water
4. Heat up a large pan, add the clarified butter or oil heat up until sizzling hot
5. Add the lamb cubes, let them brown and release the juices on high heat
6. Stir and fry until nicely browned on all sides, switch to low heat, cover the lid
7. Cook covered in its own juices for 20 – 30 mins until the liquid is almost evaporated
8. Add 2 tsp salt, 2 tbsp butter, stir and cook for another 10 mins. Remove from the heat and set aside.
9. Drain and pat dry the aubergines, set aside
10. Heat up the oil in a large pan, fry the aubergines in batches until golden brown
11. Transfer the fried aubergines on a paper towel to get rid off the excess oil
12. In a large oven dish, layer the lamb in the middle and layer the eggplants around the lamb
13. Pour the remaining rendered fat and liquid over the lamb and aubergines
14. Cut the bell peppers into large pieces and place and scatter around the lamb
15. Grate 2 – 3 tomatoes (2 cups grated), season with salt and pepper
16. Transfer the tomatoes into the pan where the lamb was cooked.
17. Bring to a simmer and cook the tomato sauce for 5 mins
18. Pour most of the tomato sauce over the lamb and drizzle the remaining over the vegetables
19. Lightly sprinkle salt over the aubergines and peppers
20. Cover the oven dish with a soaked parchment paper and cover with a lid or aluminium foil
21. Pre-heat the oven to 200°C / 400°F and bake for 30 – 40 mins covered
22. Uncover and bake for another 10 – 15 mins or until the peppers are lightly charred
23. Remove from the oven, serve warm! Enjoy with fresh bread or rice pilaf!
Music provided by Epidemic Sound
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