Summary

Ingredients

• 750 g shoulder lamb, loosened
• 2 onions)
• 2 cloves garlic)
• 1 carrot (s)
• 8 tomato (s), fully ripe, also canned in winter
• 300 g auberine (s)
• 4 tablespoon olive oil
• 1 liter lamb stock
• 1 teaspoon, leveled oregano
• 1 bay leaf
• 1 pinch (s) sugar
• salt
• Pepper, black, from the mill
• 1 teaspoon cornstarch
• some water

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Instructions

1. Cut the lamb into cubes. The cubes should be a little smaller than with normal goulash.
2. Peel and roughly dice the onions, garlic and carrot.
3. Cut the tomatoes crosswise and put them in boiling water for about 20 seconds, then quench in ice water and peel them. Halve the tomatoes, press out the seeds and cut into small cubes.
4. Heat 2 tablespoons of oil in a roasting pan and fry the lamb cubes vigorously all around. Lift the seared meat out of the roaster and fry the next portion. Do not put too much meat in the roasting pan at once, as it will draw liquid too quickly.
5. Lower the temperature a little. Now fry the onion and carrot cubes in the frying fat, then put the garlic and the meat cubes back in the roaster. Now add the diced tomatoes and the sugar and let everything simmer. Deglaze with the lamb stock and add the oregano and bay leaf. Cover and simmer the meat over low heat for about 90 minutes.
6. In the meantime, wash the aubergines and cut into slices about 1 cm thick. Sprinkle the slices generously with salt and let stand for 10 minutes. Then rinse off the salt with cold water and pat the slices dry with kitchen paper.
7. Heat the remaining 2 tablespoons of oil and fry the aubergine slices on both sides. Then season with pepper and drain on kitchen paper until you are ready to use it.
8. After the 90 minutes braising time, place the aubergine slices on the meat and simmer for another 5 minutes.
9. Mix the cornstarch in a little water and use it to set the sauce a little.
10. Slightly fold in the slices, season with salt and pepper and bring to the boil again. Fish out the bay leaf.
11. Serve the dish with fried polenta slices or boiled potatoes.