Lamb Skillet with Eggplant and Fig
Figs and eggplant make this lamb skillet unexpected.
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 1 pound lamb stew meat
- 1-2 tablespoons balsamic vinegar
- 1/4 cup diced onion
- 1/2 pound eggplant diced
- 1/2 pound fresh black mission figs quartered
- 1 cup quartered cherry tomatoes
- 1 teaspoon ground cumin
- 1 1/2 teaspoons ground ginger
- 1/4 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground pepper
- 1 tablespoon lemon juice
Instructions
- In a large skillet, heat oil over medium-high. Brown lamb on all sides, then remove to a plate and keep warm.
- Deglaze the pan with balsamic vinegar, scraping up any stuck bits. Add the onions and eggplant, and saute for about 5 minutes. Add the figs and tomatoes, then return meat to the pan.
- Mix the spices together in a small bowl and stir evenly into the vegetables and meat. Cook another 10 minutes, until liquid starts to evaporate a bit. Finish with lemon juice and serve.
