Arni me Melitzanes
Region: Greece
Category: Lamb
Season: Any
Difficulty: Easy but long cooking time
Lamb is a popular meat in Greece and around Easter many famous lamb dishes are prepared. It doesn't seem it matters how you cook the lamb, it just tastes great. I first had this preparation when my friend Boyd Grove and I found ourselves in Iraklion on Crete. We discovered a delightful little taverna in the Taverna Pantheon, straight in the market of the town. The lamb was braised as so many lamb and vegetable dishes are in Crete, but this preparation was particularly luscious with the eggplant cooked with the lamb instead of being fried beforehand. The cooking time can range because of the cuts of lamb used and other factors. I like to cook Greek lamb dishes in a manner similar to how you would encounter them in a taverna, that is, by a long and slow braising. Once the lamb is cooked it is kept warm in a serving bain-marie, where it becomes even tenderer. Although Australian and New Zealand lamb is much promoted in American supermarkets, American lamb I believe is better. Colorado lamb is very good and you can find it at http://www.stockyard.com.
Yield: Makes 6 servings
Preparation Time: 6 hours
3/4 cup unsalted butter
4 pounds lamb shoulder and neck on the bone, cut up into large pieces, excess fat, if any, removed
1 pound onions, chopped
1 1/2 pounds ripe tomatoes, cut in half, seeds squeezed out, and grated against the largest holes of a box grater down to the peel or one 29-ounce can plum tomatoes, crushed
Salt and freshly ground black pepper to taste
3 1/2 pounds eggplant (about 3), peeled and cut into 2-inch cubes
3 large garlic cloves, finely chopped
1. In a large earthenware casserole (preferably), melt the butter over high heat, then cook, stirring, the lamb and onions until browned, about 12 minutes. (If using non-flame proof earthenware, use a heat diffuser. If using a non-earthenware casserole, melt the butter over medium-high heat and the browning will take less time).
2. Add the tomatoes, salt, and pepper. Bring to a boil over high heat, then cover, reduce the heat to low and simmer until some of the shoulder bones are protruding, 2 hours. Add the eggplant and garlic and continue cooking until everything is fork tender, about another 2 hours. The casserole can be kept warm on the stove top for 2 to 3 more hours without the cover. Serve hot.
Posted: 10/03/2007
