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Greek Lamb with Eggplant
(0)
110 min
Masterpiece
Gurkerl Küche
Zart geschmortes Lammfleisch trifft auf samtige Melanzani in einer aromatischen Tomaten-Zimt-Sauce. Ein echter Klassiker der griechischen Traditionsküche (Arni me Melitzanes), vollendet mit feinem Feta und frischer Petersilie.
Preparation method
Preparation
Cut the lamb into bite-sized cubes, approx. 3–4 cm in size, and pat dry with paper towels. Wash the eggplants, trim off the ends, and cut into approx. 3 cm pieces. Lightly salt the eggplant pieces and let them sit for about 15 minutes, then pat dry with paper towels. Peel and finely chop the onions and garlic.
Searing & braising
Heat 2 tbsp of olive oil in a heavy casserole pot. Brown the eggplant pieces in batches on all sides until golden brown, then remove and set aside.
Heat the remaining 2 tbsp of olive oil in the pot and sear the lamb cubes in batches over high heat on all sides. Season with a little salt and pepper. Remove the meat.
Chef's tip
Traditionally, Arni me Melitzanes is gladly served with fresh crusty bread to mop up the delicious sauce. Rice or fine ribbon noodles also pair excellently with it.
The dish tastes even more aromatic on the second day, as the delicate cinnamon and herb notes infuse perfectly while resting.
150 min
Under an hour
