Turkish · Dinner
Lamb and Eggplant Stew (Keto)
Braised lamb shoulder simmers with eggplant, tomato, garlic and Turkish spices until fork-tender, thickened naturally without flour or starch. Finished with fresh parsley and red pepper flake, the stew stays rich and savoury, ladled over cauliflower rice instead of bread or bulgur to keep it low-carb.
$7
15 minsPrep
75 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
542Calories
33.6gProtein
38.4gFat
16.8gCarbs
7.9gSugar
6.8gFiber
690mgSodium
146mgChol
12.9gSat Fat
1120mgPotassium
95mgCalcium
4.6mgIron
2.3mcgVitamin B12
16mgVitamin C
low-carb
gluten-free
high-fiber
keto
Instructions
1
Prep
Cut the lamb shoulder into 1-inch cubes. Cube the eggplant, salt lightly, and let sit 10 minutes to draw out moisture.
2
Sear
Heat 1 tbsp olive oil in a heavy pot over medium-high heat. Sear the lamb 4–5 minutes, turning occasionally, until browned on most sides.
3
Bloom
Add the remaining oil, onion and garlic; sweat 3–4 minutes until soft. Stir in cumin, paprika, cinnamon and red pepper flake; cook 30 seconds until fragrant.
4
Braise
Add tomato, tomato paste, eggplant and chicken stock. Season with salt and pepper, cover, and braise over low heat 60 minutes until the lamb is fork-tender.
5
Reduce
Uncover and simmer over medium-low heat 8–10 minutes until the sauce coats the back of a spoon. Stir in parsley, taste and adjust seasoning.
6
Plate
Spoon cauliflower rice into a warmed bowl and ladle the stew over it, scattering remaining parsley on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g lamb shoulder
- 22 small eggplant (about 150g)
- 11 onion
- 4 cloves4 cloves garlic
- 11 tomato
- 2 tbsp2 tbsp tomato paste
- 4 tbsp4 tbsp olive oil
- 2/3 cup160ml chicken stock
- 1 tsp1 tsp cumin
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp cinnamon
- 1/2 tsp1/2 tsp red pepper flake
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp parsley, to finish
- 1 cup120g cauliflower rice, to serve
