Garlicky Lamb and Lima Hamin with Little Eggplant Boats

Preparation info
  • Yields:

    6 to 7

    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About

This Sabbath stew celebrates timeless Sephardi tastes. Nestled on top of limas and rice, garlic-suffused lamb simmers slowly overnight to melt-in-the-mouth tenderness. For added dimension, I cook little meat-stuffed eggplants along with the stew. Sephardim frequently include stuffed zucchinis or other vegetables in their hamins; they are analogues of the gonifs, the starchy dumplings Ashkenazim add to their cholents. Like a gonif, these eggplant boats seem to pilfer the fragrant arom