This is a print preview of "Mediterranean Lamb Stew with tomato, mushroom and eggplant (Kokkinisto)" recipe.

Mediterranean Lamb Stew with tomato, mushroom and eggplant (Kokkinisto) Recipe
by John Spottiswood

Mediterranean Lamb Stew with tomato, mushroom and eggplant (Kokkinisto)

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!

Rating: 4.5/5
Avg. 4.5/5 1 vote
Prep time: Mediterranean
Cook time: Servings: 8

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Enjoy over long grain rice or with a good loaf of dry peasant bread or pita bread.