Lamb and Eggplant Stew

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Lamb and Eggplant Stew calories by ingredient


Introduction

This stew is great on it's own with a salad or on naan or pita bread with a drizzle of plain yogurt and a squeeze of lemon. This stew is great on it's own with a salad or on naan or pita bread with a drizzle of plain yogurt and a squeeze of lemon.
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 paprika
    1 1/4 tsp Salt (divided)
    2 medium eggplant, peeled and diced
    3 garlic cloves, thinly sliced
    1/4 cup, packed Raisins
    15 oz. can Diced Tomatoes
    1/4 cup vinegar, Red Wine
    1/4 cup Pine Nuts, toasted


Tips

You can also roast the eggplant cubes on a baking sheet in the oven tossed with oil and salt. 400 degrees for 20 minutes, tossing eggplant after 10 minutes.


Directions

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.