You are here

Lamb and Eggplant Stew

chef.expert's picture
Ingredients
  Olive oil 1 Tablespoon
  Lamb stew meat 2 Pound, cubed
  Eggplant 1 , cut into cubes
  Garlic 1 Clove (5 gm), minced
  Onion 1 Large, chopped
  Salt 1 1⁄2 Teaspoon
  Canned tomato paste 6 Ounce (1 Can)
  Hot water 1 1⁄2 Cup (24 tbs)
  Dried thyme 3⁄4 Teaspoon
Directions

MAKING
1) Sauté meat cubes in hot olive oil until browned on all sides.
2) Add in rest of the ingredients and bring to a boil.
3) Cover and boil, stirring frequently, for 1 1/2 hours.

SERVING
4) Serve with a few raisins and pine nuts on hot cooked rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Stewed
Ingredient: 
Lamb
Cook Time: 
15 Minutes
Servings: 
4

Rate It

Your rating: None
4.10588
Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 630 Calories from Fat 218

% Daily Value*

Total Fat 24 g37.3%

Saturated Fat 7.8 g39%

Trans Fat 0 g

Cholesterol 244.9 mg81.6%

Sodium 937.3 mg39.1%

Total Carbohydrates 21 g7.1%

Dietary Fiber 6.4 g25.7%

Sugars 10.6 g

Protein 80 g160.3%

Vitamin A 14.2% Vitamin C 29.8%

Calcium 9.8% Iron 51.1%

*Based on a 2000 Calorie diet

0 Comments

Lamb And Eggplant Stew Recipe