Mediterranean Lamb Stew with tomato, mushroom and eggplant (Kokkinisto)Prep: 20 min Cook: 70 min Servings: 8by John Spottiswood300 recipes>
I used to order a delicious lamb stew at the New Kappadokia restaurant in Redwood City, California. Then I had a not quite but close to equally delicious stew at a Greek restaurant in Palo Alto that was called Kokkinisto. I pieced this recipe together based on the ingredients that I enjoyed in the two stews and some other highly rated online recipes. I think the result was remarkable, as did my guests. I hope you will try it!
- 5 lbs boneless leg of lamb, trimmed (or lamb shoulder)
- 3 tbsp olive oil
- 2 medium yellow onions, finely chopped
- 6 cloves garlic, chopped
- 3 green peppers, seeded and chopped into half inch pieces
- 2 large eggplants, peeled and chopped into half inch pieces
- 1/2 pound white or crimini mushrooms, cut into half inch pieces (quartered or cut into 6-8 pieces depending on size)
- 2 (15 oz) cans of diced tomatoes
- 1 cup beef or chicken broth
- 2 tsp dried oregano
- 1 tsp cumin
- 1 tsp corriander
- 2 tsp paprika
- 1 tsp Kosher salt
- 1 tsp freshly ground black pepper
- Chop the lamb into 3/4 inch pieces and brown in the bottom of a large pot over medium high heat with 2 tbsp olive oil - about 5 minutes.
- Add the additional 1 tbsp olive oil and the onions and saute for 3 minutes. Add the green pepper and garlic and saute for an additional minute.
- Add the eggplant, mushroom, tomatoes with juices, broth, and spices to the pot and bring to a boil. Lower to a light simmer and cook for 60-90 minutes until the lamb is softened and the sauce is rich. You can add a bit more water if two much of the liquid is released. Feel free to add a half a cup of red wine if you like the flavor. Check for seasoning and add more pepper or salt as needed.
- Enjoy over long grain rice or with a good loaf of dry peasant bread or pita bread.
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