Turkish · Dinner
Lamb and Eggplant Stew (High-Protein)
A Turkish-style braise of lamb shoulder and eggplant simmered with tomato, garlic and cumin, boosted with white beans folded in near the end for extra protein and fibre. Finished with fresh parsley and a squeeze of lemon, it is served over bulgur.
$7
20 minsPrep
75 minsCook
95 minsTotal
MediumLevel
Nutrition per serving
598Calories
51.8gProtein
25.5gFat
48.2gCarbs
9.5gSugar
13.3gFiber
868mgSodium
145mgChol
8.8gSat Fat
1475mgPotassium
132mgCalcium
7.6mgIron
2.6mcgVitamin B12
17mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Season the lamb shoulder with salt and pepper. Cut the eggplant and onion into 1-inch chunks and mince the garlic.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Brown the lamb on all sides for 6 minutes until a deep crust forms.
3
Saute
Add the onion and garlic to the pot over medium heat and cook for 4 minutes until translucent and softened.
4
Braise
Stir in the tomato paste, cumin and paprika; cook 1 minute. Add canned tomatoes, chicken stock and eggplant. Cover and simmer over low heat for 55 minutes until lamb is fork-tender and eggplant has collapsed.
5
Finish
Fold in the cannellini beans and simmer uncovered for 8 minutes. Stir in lemon juice and parsley just before serving.
6
Plate
Spoon the white rice onto a plate and top with the lamb and eggplant stew.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g lamb shoulder
- 22 small eggplant (360g)
- 1/2 cup120g cannellini beans, cooked and drained
- 11 onion (200g)
- 4 cloves4 cloves garlic
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2 tbsp32g tomato paste
- 2 tbsp28g olive oil
- 1 tsp1 tsp cumin, ground
- 1 tsp1 tsp paprika
- 2/3 cup160ml chicken stock
- 1 tbsp1 tbsp lemon juice
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2/3 cup130g white rice, cooked
