Figs and eggplant make this lamb skillet unexpected.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Servings: 4
Ingredients
1tablespoonolive oil
1poundlamb stew meat
1-2tablespoonsbalsamic vinegar
1/4cupdiced onion
1/2poundeggplantdiced
1/2poundfresh black mission figsquartered
1cupquartered cherry tomatoes
1teaspoonground cumin
1 1/2teaspoonsground ginger
1/4teaspoonground cinnamon
1teaspoonsalt
1/2teaspoonturmeric
1/2teaspoonground pepper
1tablespoonlemon 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.