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cilantro basil garlic lamb shoulder salt onions eggplant potatoes tomatoes extra-virgin olive oil water
Viewed: 72 - Published at: 6 years agoIngredients
- 2 to 4 cups coarsely chopped cilantro
- 2 to 4 cups coarsely chopped basil
- 5 garlic cloves, smahed
- 1 jalapeno, stemmed and seeded (optional)
- 2 pounds boneless lamb shoulder, trimmed and cut into 2-inch chunks
- Salt and freshly ground pepper
- 4 small onions, each peeled and cut lengthwise into 8 wedges
- 1 small eggplant, cut into 1 1/2-inch cubes
- 1 pound Red Bliss potatoes, peeled and cut into 1 1/2-inch cubes
- 1 pound tomatoes, cored and coarsely chopped, or one 28-ounce can plum tomatoes, chopped, with their liquid
- 1/4 cup extra-virgin olive oil
- 3/4 cup water
Method
- Preheat the oven to 300.
- In a food processor, combine the cilantro, basil, garlic and jalapeno and pulse until the mixture is finely chopped.
- In a medium bowl, toss the lamb with half of the herb mixture, 1/4 teaspoon of salt and a generous pinch of pepper.
- In another bowl, combine the onions, egg-plant, potatoes and tomatoes with the remaining herb mixture, 1/4 teaspoon of salt and a generous pinch of pepper.
- Pour the oil into a 4-quart enameled cast-iron casserole.
- Layer half of the herbed lamb in the casserole, season lightly with salt and pepper and cover the lamb with half of the vegetables.
- Season with salt and pepper and repeat with the remaining lamb and vegetables, lightly seasoning each layer.
- Add the water, cover tightly and bake in the oven for about 4 hours, or until the meat and vegetables are very tender.
