Turkish · Dinner
Baked Lamb and Vegetable Casserole (Low-Chol)
Lean lamb leg cubes bake with eggplant, bell pepper, tomato and onion in a garlicky tomato sauce spiced with cumin and paprika. The oven-braise softens the vegetables into a thick sauce that coats the meat. Served with bulgur and parsley for a Turkish-style casserole.
$6
20 minsPrep
65 minsCook
85 minsTotal
MediumLevel
Nutrition per serving
447Calories
34.2gProtein
18.6gFat
34.8gCarbs
9.8gSugar
9.3gFiber
365mgSodium
73mgChol
6.7gSat Fat
1180mgPotassium
75mgCalcium
5.4mgIron
2.3mcgVitamin B12
45mgVitamin C
low-cholesterol
low-calorie
high-fiber
low-chol
Instructions
1
Prep
Trim all visible fat from the lamb leg and cut into 1-inch cubes. Cut eggplant, bell pepper, onion, garlic and tomato into bite-sized pieces.
2
Sear
Heat olive oil in an oven-safe skillet over medium-high heat. Sear lamb cubes for 3–4 minutes, turning occasionally, until browned. Do not cook through.
3
Sauté
Add onion, garlic, eggplant and bell pepper. Sauté over medium heat for 5 minutes until onion turns translucent and eggplant softens at edges.
4
Bloom
Stir in tomato paste, cumin, paprika and cinnamon. Cook over medium heat for 1 minute until paste darkens and raw tomato smell fades.
5
Braise
Add tomato and beef stock, season with salt and pepper, cover, and transfer to 375°F (190°C) oven. Bake 45 minutes until lamb is fork-tender and sauce thickens.
6
Plate
Spoon bulgur onto plate, top with lamb casserole, scatter parsley over top, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g lamb leg, trimmed of visible fat
- 11 small eggplant (about 100g)
- 11 bell pepper (about 60g)
- 11 onion (about 40g)
- 4 cloves4 cloves garlic
- 22 small tomato (about 80g)
- 2 tbsp2 tbsp tomato paste
- 1/2 cup120ml low-sodium beef stock
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp ground cinnamon
- salt and black pepper to taste
- 2 tbsp2 tbsp parsley
- 2/3 cup130g cooked bulgur, for serving
