eMail Us . Facebook . Twitter

Nov 19, 2017

Search our Site


Advanced Search

From Our Archives...


Wine X World Headquarters

© Copyright 1997 - 2015
X Publishing, Inc.

home  |   archives   |  about us  |  events  |  media kit  |  

Spiced Lamb Stew
by Laura Holmes
Magazine Issue: U.S. Vol. 5.3
Spiced Lamb Stew

(serves 6)

3 large eggplants
1/2 cup raisins
4 T red wine vinegar
3 lb. lamb stew meat (ask your butcher)
6 T olive oil
2 onions
4 cloves garlic
5 tomatoes, peeled, seeded and chopped
2 T honey
1 T cinnamon
1/2 bunch parsley, chopped
1/4 bunch mint, chopped
Salt and pepper

Preheat oven to 350 degrees Fahrenheit.

Cut the eggplant into large cubes, sprinkle with 3 T coarse salt, and set aside.

In a large saucepan, heat 5 T olive oil and brown lamb meat in two batches. Transfer to large baking dish.

Reduce the heat to medium and sauté onions and garlic until soft, about five minutes. Transfer to baking dish.

Rinse eggplant and dry thoroughly. Heat remaining 1 T olive oil and sauté eggplant until soft, about 4 minutes. Transfer to baking dish and mix well.

Add tomatoes, honey, cinnamon, herbs, salt and pepper. Mix well. Cover and bake 45-50 minutes.

Serve hot.

Cross References:
Octopus in Wine
Stuffed Tomatoes and Peppers
Greek Honey Cream with Fruit and Nuts

Original Source:
Greece Trap

E-Mail a Friend

Add Your Comment





Remember my personal information

Notify me of follow-up comments?

Please enter the word you see in the image below:

Back to top

home  |   archives   |  about us  |  events  |  media kit  |  

Sister Sites