Greek·non-vegetarian·medium

Lamb and Aubergine Stifado

Name: Lamb and Aubergine Stifado
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 1kg lamb shoulder; 2 large aubergines; 300g pearl onions; 4 garlic cloves; 400ml tomato passata; 3 tbsp red wine vinegar; 1 cinnamon stick; 3 whole cloves; 4 allspice berries; 2 bay leaves; 60ml olive oil; to taste salt; to taste black pepper; 200ml water

There's a moment, deep in the heart of a Greek winter, when the scent of cinnamon, cloves, and allspice drifts from a simmering pot and pulls you into the kitchen. This stifado—a slow-cooked stew of tender lamb and silky aubergines bathed in a sweet-sour tomato sauce—is that dish. Each chunk of meat has been lovingly browned, then braised with pearl onions that melt into glossy gems. The aubergines soak up the spiced broth like sponges, becoming luscious and almost creamy. You'll serve it with a heap of fluffy orzo or crusty bread to catch every drop. It's rustic, soulful, and deeply satisfying—a meal that wraps you in warmth and makes you feel like family has arrived.

150 min(prep 30 + cook 120)

6 servings

520 kcal

Ingredients

lamb shoulder1kg
aubergines2 large
pearl onions300g
garlic cloves4
tomato passata400ml
red wine vinegar3 tbsp
cinnamon stick1
whole cloves3
allspice berries4
bay leaves2
olive oil60ml
saltto taste
black pepperto taste
water200ml

Nutrition

520 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Cut the lamb into 5cm chunks and season generously with salt and pepper. In a large heavy pot, heat half the olive oil over medium-high heat and brown the lamb in batches, ensuring each piece gets deep caramelization. Set aside.
2
Peel the aubergines in stripes, cut into 3cm cubes, and sprinkle with salt. Let them sit for 20 minutes, then pat dry. In the same pot, add remaining oil and sauté the aubergine cubes until golden on all sides—about 5 minutes. Remove and set aside.
3
Peel the pearl onions—if you need a trick, blanch them in boiling water for 30 seconds and the skins slip right off. Add them to the pot with a pinch of salt and cook over medium heat until they start to soften and take on a little color, about 6 minutes. Add the minced garlic and cook for 1 more minute.
4
Return the lamb to the pot, along with the cinnamon stick, cloves, allspice berries, and bay leaves. Pour in the passata, red wine vinegar, and water. Stir, bring to a gentle boil, then lower the heat to a simmer, partially cover, and cook for 1 hour and 15 minutes, stirring occasionally.
5
Add the reserved aubergine to the pot, stir gently, and cook for another 30 minutes, uncovered, until the sauce is reduced and thick, the lamb is fork-tender, and the aubergines are silky. Taste and adjust salt and pepper. Discard the cinnamon stick, cloves, and bay leaves. Serve hot with orzo or crusty bread.

#stew #lamb #comfort-food #greek

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