Turkish · Dinner
Spiced Lamb and Eggplant Bowl (High-Protein)
Diced lamb shoulder is seared and simmered with eggplant, tomato, and Turkish spices into a thick stew, then finished with chickpeas and a dollop of yogurt for added protein. Served over bulgur with parsley and toasted pine nuts, this bowl balances smoky, savoury depth with a bright herbal lift.
$7
20 minsPrep
45 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
706Calories
52.3gProtein
33.8gFat
54.1gCarbs
13.6gSugar
14.8gFiber
812mgSodium
161mgChol
11.9gSat Fat
1450mgPotassium
180mgCalcium
7.6mgIron
2.3mcgVitamin B12
14mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut lamb shoulder and eggplant into 1-inch cubes, dice the onion, mince the garlic, chop the parsley, and season the lamb with salt and pepper.
2
Sear
Heat olive oil in a heavy pot over medium-high heat and sear lamb cubes for 4 to 5 minutes, turning occasionally, until browned on most sides.
3
Saute
Add onion and garlic to the pot and saute over medium heat for 3 to 4 minutes until onion turns translucent and garlic smells fragrant.
4
Bloom
Stir tomato paste, cumin, smoked paprika, cinnamon, and chili powder into the pot and cook over medium heat for 1 minute until darkened slightly.
5
Braise
Add eggplant, crushed tomato, and chicken stock; bring to a simmer over medium-low heat, cover, and cook for 30 minutes until lamb is fork-tender.
6
Simmer
Stir in chickpeas and simmer uncovered over low heat for 5 minutes until heated through and sauce thickens.
7
Plate
Spoon bulgur into a bowl, ladle lamb and eggplant stew over the top, add yogurt dollop, and scatter toasted pine nuts and parsley over the surface.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g lamb shoulder
- 22 small eggplant (360g)
- 11 medium onion (120g)
- 4 cloves4 cloves garlic
- 1 cup90g, about a third of a 15 oz can chickpeas, cooked
- 5 oz140g canned crushed tomato
- 2 tbsp2 tbsp tomato paste
- 2 tbsp2 tbsp olive oil
- 1 cup240ml chicken stock
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp ground cinnamon
- 1/2 tsp1/2 tsp chili powder
- salt, to taste
- black pepper, to taste
- 2/3 cup130g bulgur, cooked
- 6 tbsp90g plain yogurt
- 2 tbsp2 tbsp pine nuts
- 2 tbsp2 tbsp parsley
