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Lamb and Eggplant Stew Recipe
|Boneless leg of lamb||10 Ounce, cut into 1-inch cubes|
|Vegetable oil||2 Teaspoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Canned whole tomatoes||1 Cup (16 tbs), drained , chopped|
|Water||3⁄4 Cup (12 tbs)|
|Ground cumin||1⁄4 Teaspoon|
|Diced eggplant||2 Cup (32 tbs) (Cubed Eggplant Cut Into 1-Inch Cubes)|
|Chopped fresh parsley||2 Teaspoon|
Serving size: Complete recipe
Calories 779 Calories from Fat 280
% Daily Value*
Total Fat 31 g48.3%
Saturated Fat 8.7 g43.3%
Trans Fat 0 g
Cholesterol 242.9 mg
Sodium 1025.6 mg42.7%
Total Carbohydrates 40 g13.4%
Dietary Fiber 12.5 g50.1%
Sugars 7.6 g
Protein 88 g175.4%
Vitamin A 53.3% Vitamin C 82.4%
Calcium 15.8% Iron 27.7%
*Based on a 2000 Calorie diet
In 2-quart saucepan heat oil; add onion and garlic and saute until onion is lightly browned.
Add lamb, tomatoes, water, salt, cumin, and pepper and bring to a boil.
Reduce heat, cover, and let simmer until meat is fork-tender, 50 minutes to 1 hour.
Add eggplant to saucepan; cover and cook until eggplant is soft, about 20 minutes.