Turkish · Dinner
Lamb and Eggplant Rice Bake
Turkish-style baked rice layered with braised lamb shoulder, roasted eggplant, and tomato, finished with a garlic yogurt drizzle. Cumin, allspice, and paprika season the lamb before it simmers with tomato paste and stock, then the whole dish is spooned over rice and baked until the top lightly browns.
$7
20 minsPrep
55 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
628Calories
39.8gProtein
33.6gFat
41.2gCarbs
8.4gSugar
6.9gFiber
612mgSodium
145mgChol
12.1gSat Fat
980mgPotassium
110mgCalcium
5.2mgIron
2.4mcgVitamin B12
13mgVitamin C
protein-rich
high-fiber
herb-salt
hidden-gems
Instructions
1
Prep
Cut lamb into 1-inch cubes and eggplant into 1-inch cubes. Slice onion thinly, mince garlic, and measure tomato paste.
2
Sear
Heat olive oil in a heavy skillet over medium-high heat. Sear lamb cubes for 4 minutes, turning occasionally, until browned on most sides.
3
Sweat
Add onion and garlic to the skillet and sweat over medium heat for 3 minutes until soft and translucent.
4
Bloom
Stir in tomato paste, cumin, paprika, and allspice. Cook over medium heat for 1 minute until darkened slightly.
5
Braise
Pour in chicken stock, add eggplant cubes, season with salt and pepper, cover, and simmer over low heat for 30 minutes until lamb is fork-tender.
6
Build
Spread cooked rice in a small baking dish and spoon the lamb mixture evenly over the top.
7
Bake
Bake uncovered at 400F for 20 minutes until the top is lightly browned and sauce bubbles at edges.
8
Rest
Let stand for 5 minutes so the sauce thickens slightly.
9
Finish
Stir grated garlic and lemon juice into yogurt until smooth.
10
Plate
Spoon onto a plate, drizzle with garlic yogurt, and scatter parsley over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g lamb shoulder
- 22 small eggplant (about 180g)
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp tomato paste
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp allspice
- 1 cup240ml chicken stock
- 1 1/3 cup200g cooked basmati rice
- 2 tbsp2 tbsp olive oil
- 4 tbsp60g plain yogurt
- 1 clove1 clove garlic
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
