A traditional lamb casserole slow-cooked in the oven with eggplant, peppers, and tomatoes. The meat and vegetables mingle in their own juices, making this one-pot dish a hearty, elegant choice for a gathering.
Heat the cooking oil in a skillet over high heat. Sear the lamb on all sides until browned. Add the chopped onion and crushed garlic and sauté for 3 minutes.
Add the tomato paste and cook until fragrant. Add the eggplant, red bell pepper, and tomatoes and stir for several minutes. Season with salt and black pepper.
Transfer the mixture to a casserole dish and add the hot water. Cover and bake in an oven preheated to 180°C / 355°F for 80 minutes, until the lamb is tender enough to fall apart with a fork.
Remove the casserole from the oven and let it rest for 5 minutes. Serve hot with rice or bread.
Important: Sear the lamb before adding it to the casserole to help retain its juices and build flavor. Cover the casserole and cook slowly at low heat until the meat is tender enough to fall apart with a fork; do not rush it. Contains no nuts or gluten.
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