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eggplant-and-lamb-stew-recipe

Eggplant and Lamb Stew

A hearty and flavorful stew made with tender lamb and eggplant, perfect for a cozy dinner.
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Preparation Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 lb Lamb shoulder, cut into chunks
  • 1 Large eggplant, diced
  • 1 Onion, chopped
  • 2 cloves Garlic, minced
  • 2 tablespoon Olive oil
  • 1 teaspoon Ground cumin
  • 1 teaspoon Ground coriander
  • 1 teaspoon Paprika
  • 1 can Diced tomatoes
  • 2 cups Chicken broth
  • to taste Salt and pepper

Instructions 

  1. 1. Heat olive oil in a large pot over medium heat. Add the lamb and cook until browned on all sides.
  2. 2. Add the onion and garlic to the pot and cook until softened.
  3. 3. Stir in the cumin, coriander, and paprika, and cook for another minute.
  4. 4. Add the diced tomatoes, chicken broth, and eggplant. Bring to a boil, then reduce heat and simmer for 1 hour, or until the lamb is tender.
  5. 5. Season with salt and pepper to taste. Serve hot.

Nutritional Value

Calories: 350kcal | Carbohydrates: 20g | Protein: 25g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 75mg | Sodium: 600mg | Potassium: 800mg | Fiber: 6g | Sugar: 8g | Vitamin A: 500IU | Vitamin C: 15mg | Calcium: 60mg | Iron: 4mg

Keywords

Eggplant, Lamb, Stew
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