LAMB STEW WITH RICE AND EGGPLANT

Bayern

meat

main course

difficult

Christina Hubbeling

INGREDIENTS FOR 4 PERSONS

Ca. 6 tablespoons of olive oil
2 onions, cut into thin rings
2 cloves of garlic, pressed
2 teaspoons of Ras-el-Hanout spice mix
1 teaspoon caraway seeds
1 tbsp mild paprika powder
700 g shoulder of lamb, cut into bite-sized pieces
Salt, freshly ground black pepper
800 g (gross weight) tinned tomatoes, cut into pieces
1 eggplant
Approx. 250 ml hot broth (poultry or vegetable or made with TOMAMI Bayern (formerly Vegami)– 1-2 tbsp in 100 ml water)
400 g basmati rice
1 tbsp TOMAMI Bayern (formerly Vegami)
2 tbsp cashew nuts
½ bunch of flat-leaf parsley, roughly chopped

INSTRUCTIONS

Put the olive oil in a roasting pan (saucepan). Add the onion rings and garlic, sprinkle with the Ras-el-Hanout spice mixture, caraway seeds and paprika powder. Simmer on a low eat for a few minutes. Add the pieces of meat, increase the heat, fry the meat on all sides. Season with salt and pepper, add the tomatoes. Simmer for five minutes with the lid closed.
Cut the eggplant into small cubes and put into the roasting pan. Pour in enough stock until the entire contents of the roasting pan are covered with liquid. With the lid closed, leave to simmer gently over a low heat for a good 2 hours. Just before the meat is done, cook the basmati rice according to the instructions on the packet and roast the cashew nuts in a non-stick pan over medium heat. Add the cashew nuts to the meat, season with TOMAMI Bayern (formerly Vegami) and sprinkle with the parsley. Serve with the basmati rice.

Note: For a low-carb variant, use rice from Konjak roots instead of basmati rice. After thorough washing, add directly to the stew just before serving. Incidentally, stews cannot be cooked longenough. Because the longer the dish sears on a very low heat, the more intense the aromas and the more tender the meat becomes. When stewing, it is important that the stew is always covered with liquid.

N.B. It is a good idea to prepare double the amount at once, because stews usually taste even better when they are warmed up.

Preparation time: 2½ hours (including braising time)

A recipe by Christina Hubbeling