Lamb and Eggplant Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb. Lamb, Ground 1 tbsp Oregano, ground 1/2 tsp Pepper, black 1 tsp Cinnamon, ground 1/2 tsp Nutmeg, ground 1/2 tsp Paprika or hot paprika1 1/4 tsp Salt (divided)2 medium eggplant, peeled and diced 3 garlic cloves, thinly sliced1/4 cup, packed Raisins 15 oz. can Diced Tomatoes 1/4 cup vinegar, Red Wine1/4 cup Pine Nuts, toasted
Crumble lamb in skillet over medium heat. Cook until browned. Drain fat. Mix in oregano, pepper, cinnamon, nutmeg, paprika and 1/4 teaspoon salt. Remove from skillet and put in a bowl.
Add 1 tablespoon oil to pan. Add eggplant and 1 teaspoon salt.
Cook eggplant until brown and soft.
Add garlic cloves and stir until browned, about 1 minute.
Add raisins, tomatoes, red wine vinegar and lamb mixture.
Stir to combine. If the stew looks dry, add a few tablespoons of water.
Simmer for about 15 minutes until the juices have evaporated.
Add pine nuts and serve.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ERSCHWARTZ.
Add 1 tablespoon oil to pan. Add eggplant and 1 teaspoon salt.
Cook eggplant until brown and soft.
Add garlic cloves and stir until browned, about 1 minute.
Add raisins, tomatoes, red wine vinegar and lamb mixture.
Stir to combine. If the stew looks dry, add a few tablespoons of water.
Simmer for about 15 minutes until the juices have evaporated.
Add pine nuts and serve.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ERSCHWARTZ.
Nutritional Info Amount Per Serving
- Calories: 337.1
- Total Fat: 22.1 g
- Cholesterol: 55.2 mg
- Sodium: 645.8 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 6.2 g
- Protein: 16.0 g
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