Garlicky Lamb and Lima Hamin with Little Eggplant Boats

Name: Garlicky Lamb and Lima Hamin with Little Eggplant Boats
Yield: Yield: 6–7 servings
Ingredients: 6–8 small lamb shanks (5–6 pounds); 6 tablespoons olive oil; ¾ pound onions, chopped (3 cups), plus ½ cup chopped shallots, or 1 pound onions, chopped (4 cups); 1½ cups long-grain rice, rinsed; Coarse salt; 2 cups dried large lima beans (about 1 pound), washed, picked over, soaked overnight in cold water to cover by at least 2 inches, and drained; Freshly ground black pepper; 1 whole head of garlic, separated into cloves and peeled; 1½ cups chopped plum tomatoes (about three-quarters of a 28-ounce can, drained, or 1 pound fresh); Grated zest and juice of 1 lemon; 2 teaspoons fresh thyme leaves, or ¾ teaspoon dried thyme, crumbled; ½ pound lean ground beef; 6 cups beef or chicken broth, homemade, or good-quality low-sodium canned; 3 small-medium eggplants (6–8 ounces each)

Preparation info

Yield:
6–7
servings

Difficulty
Complex

Appears in

The Gefilte Variations

By Jayne Cohen

Published 2000

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 gonif, the starchy dumplings Ashkenazim add to their cholents. Like a gonif, these eggplant boats seem to pilfer the fragrant aromas from

Ingredients

Main course
Gluten-free
Jewish

Ingredients

Method