Turkish · Dinner
Lamb and Eggplant Stew (Low-Calorie)
Braised lamb shoulder simmered with charred eggplant, tomato, and green pepper in a paprika-tomato broth, finished with garlic and olive oil. This lightened Turkish patlıcanlı kuzu yahnisi uses less oil and leaner cuts than the classic version, served over bulgur.
$5
15 minsPrep
55 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
393Calories
30.1gProtein
17.9gFat
28.4gCarbs
8.6gSugar
7.8gFiber
700mgSodium
102mgChol
5.9gSat Fat
980mgPotassium
75mgCalcium
4.3mgIron
1.9mcgVitamin B12
22mgVitamin C
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Trim visible fat from lamb and cut into 1-inch cubes. Cut eggplant, tomato, onion, and pepper into 1-inch chunks; mince garlic.
2
Char
Heat eggplant chunks in a dry skillet over high heat 4–5 minutes, turning occasionally, until skins blister and blacken in spots.
3
Sear
Heat olive oil in a pot over medium-high heat and sear lamb cubes 4–5 minutes, turning, until browned; work in batches if needed.
4
Braise
Add onion and garlic, sweat 2 minutes. Stir in paprika, cumin, and tomato paste, cook 1 minute. Add charred eggplant, tomato, pepper, and stock; cover and braise over low heat 40 minutes until lamb is tender.
5
Plate
Uncover, reduce 5 minutes over medium heat until sauce thickens. Season with salt and pepper. Spoon stew over cooked bulgur and finish with fresh parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz370g lamb shoulder, trimmed of visible fat
- 22 small eggplant (360g)
- 22 small tomato (200g)
- 11 onion (160g)
- 4 cloves4 cloves garlic
- 11 green bell pepper (140g)
- 2 tsp2 tsp tomato paste
- 2 tsp2 tsp sweet paprika
- 1 tsp1 tsp ground cumin
- 2 tbsp30ml olive oil
- 1 cup240ml chicken stock, low-sodium
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
- 2 tbsp2 tbsp fresh parsley
- 1/2 cup90g bulgur, cooked, for serving
