This stew is assembled in layers with meat on the bottom of the pot, onions, eggplant, peppers, potatoes, fresh herbs and tomatoes piled on top. A low slow oven braise brings it all together and yields a delicious and satisfying stew with meltingly tender lamb and vegetables, and rich flavorful sauce.
Equipment: You will need a large skillet and a large heavy-bottomed stew pot or Dutch oven with a lid.
Arrange an oven rack in the lower third of the oven, making sure there is enough head room for your stew pot. Preheat the oven to 350ºF.
Want to Prepare this ahead?: This stew can be prepared a day or two ahead. Allow it to cool and store it, covered, in the fridge. Reheated it, covered, at a low simmer or in a 300ºF oven, until hot. Like many stews, it’s even better the next day, after the flavors have had time to meld.
Keywords: lamb stew with eggplant and potatoes, oven braised lamb stew with vegetables