Turkish · Dinner
Spiced Lamb and Eggplant Bowl
Braised lamb shoulder pieces simmered with roasted eggplant, tomato, and Turkish spices including cumin, paprika, and Aleppo-style pepper flakes, served over a bed of bulgur. Finished with garlic yogurt and fresh parsley. A rustic, warmly spiced bowl balancing tender braised meat with smoky, softened vegetables.
$7
20 minsPrep
70 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
612Calories
39.8gProtein
31.2gFat
38.6gCarbs
8.6gSugar
8.9gFiber
780mgSodium
168mgChol
10.9gSat Fat
1120mgPotassium
135mgCalcium
6.1mgIron
2.9mcgVitamin B12
14mgVitamin C
protein-rich
high-fiber
spice-route
all-time-classics
Instructions
1
Prep
Cut the lamb shoulder into 1-inch chunks and the eggplant into chunks; season the lamb with salt and black pepper.
2
Sear
Heat olive oil in a heavy pot over medium-high heat and brown lamb chunks on all sides, about 6 minutes, until deeply browned.
3
Sauté
Add the onion and garlic to the pot over medium heat and cook for 4 minutes, stirring, until soft and translucent.
4
Braise
Stir in tomato paste, cumin, paprika, and Aleppo pepper flakes and cook for 1 minute. Add lamb back, tomatoes, stock, and eggplant; cover and simmer on low heat for 50 minutes until lamb is fork-tender and eggplant is soft.
5
Plate
Spoon bulgur into a bowl, top with braised lamb and eggplant, drizzle with garlic yogurt mixed with grated garlic and salt, and scatter parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g, bone-in lamb shoulder chunks lamb shoulder
- 22 small eggplant (about 200g)
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp tomato paste
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2 tsp2 tsp cumin
- 2 tsp2 tsp paprika
- 1 tsp1 tsp Aleppo pepper flakes (or mild chili powder)
- 2 tbsp2 tbsp olive oil
- 1 cup240ml chicken stock
- 1 cup190g cooked bulgur
- 4 tbsp4 tbsp plain yogurt
- 1 clove1 clove garlic
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
