Lebanese Spiced Lamb Stew with Eggplant

Ingredients

• 500g (1.1 lb) lamb shoulder, cubed 500g (1.1 lb) lamb shoulder, cubed
• 2 medium eggplants, cut into chunks 2 medium eggplants, cut into chunks
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 500ml (2 cups) lamb or vegetable broth 500ml (2 cups) lamb or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 7g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the lamb and cook until browned on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
3. 3.
   Add the eggplant chunks to the pot and cook for a few minutes until they start to soften.
4. 4.
   Return the lamb to the pot and add the ground cumin, cinnamon, allspice, and lemon zest. Stir well to coat the meat and vegetables with the spices.
5. 5.
   Pour in the diced tomatoes and lamb or vegetable broth. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
7. 7.
   Serve the Gosheh fil hot, garnished with fresh parsley. Enjoy with rice or warm pita bread.

Treat your ingredients with care...

• Lamb shoulder — For the most tender results, choose lamb shoulder with some marbling. Trim excess fat before cubing.
• Eggplant — To prevent the eggplant from becoming mushy, lightly salt the chunks and let them sit for 15 minutes before cooking. Rinse and pat dry before adding to the stew.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or red pepper flakes.
• If you prefer a thicker stew, you can lightly dust the lamb cubes with flour before browning them.
• Allow the stew to rest for a few minutes before serving to allow the flavors to fully develop.

Serving advice

Serve the Gosheh fil with a side of fluffy basmati rice or warm pita bread. The rice will soak up the flavorful sauce, while the pita bread can be used to scoop up the tender lamb and eggplant.

Presentation advice

Garnish the Gosheh fil with a sprinkle of fresh parsley to add a pop of color to the dish. Serve it in a deep bowl or on a large platter to showcase the beautiful combination of lamb and eggplant.