Garlicky Lamb and Lima Hamin with Little Eggplant Boats

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Appears in
The Gefilte Variations

By Jayne Cohen

Published 2000

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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