“Mary had a little lamb”… but we have delicious lamb stew with gorgeous eggplants! Try it with beef if you wish. It is absolutely tender and to die for!

Serves: 4-5 Preparation time: 25′ Cooks in: 1:35′ Ready in: 2h

1½ kgr lamb shoulder, in portions
1 cup extra-virgin olive oil
2 large onions, grated
1 cup red or rose wine
1 kgr really ripe tomatoes, peeled, grated
1½ kgr eggplants, in chunks, fried, drained
1 tsp ground cinnamon
salt, freshly ground black pepper


Step 1
In a large pot heat the oil, add meat chunks and cook well until nicely browned.

Step 2
Add and cook onions for 2-3 minutes. Stir in tomatoes, season well with salt, pepper and cinnamon.

Step 3
Add a glass of hot water and simmer in medium heat until meat is very tender, for 1 hour or so.

Step 4
Stir in fried eggplants and cook for another 15 minutes on high heat until sauce thickens. Serve warm with crusty bread.

Photo George Drakopoulos Food styling Tina Webb