Turkish · Dinner
Spiced Lamb and Eggplant Bowl (Keto)
Cubed lamb shoulder simmered with warm spices—cumin, cinnamon, and smoked paprika—over garlicky roasted eggplant mash, topped with yogurt, tomato, and parsley. Charred eggplant replaces traditional bulgur, keeping the bowl low in carbohydrate while staying rich, smoky, and deeply spiced throughout.
$7
20 minsPrep
55 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
612Calories
34.8gProtein
42.6gFat
19.4gCarbs
8.9gSugar
9.8gFiber
1085mgSodium
133mgChol
13.1gSat Fat
1180mgPotassium
140mgCalcium
4.6mgIron
2.3mcgVitamin B12
22mgVitamin C
low-carb
gluten-free
high-fiber
keto
Instructions
1
Prep
Cut the lamb shoulder into 1-inch cubes and pat dry. Halve the eggplant lengthwise and score the flesh in a crosshatch pattern.
2
Roast
Rub eggplant halves with 1 tbsp olive oil, place cut-side up on a tray, and roast at 425°F for 30 minutes until flesh collapses and turns deeply golden.
3
Sear
Heat remaining 1 tbsp olive oil in a skillet over medium-high heat. Brown lamb cubes on all sides for 5 minutes until dark crust forms, working in batches.
4
Braise
Add onion and garlic to the skillet and cook 3 minutes until softened. Stir in cumin, cinnamon, and smoked paprika for 1 minute, then add tomato paste and beef stock. Scrape up browned bits, cover, and simmer over medium-low heat for 25 minutes until lamb is fork-tender and sauce thickens.
5
Plate
Scoop roasted eggplant flesh into a bowl and mash roughly. Season with salt and pepper, spread in serving bowl, top with braised lamb and sauce, yogurt dollop, tomato, parsley, and lemon juice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g lamb shoulder, cut into 1-inch cubes
- 560g560g eggplant, halved lengthwise
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp tomato paste
- 120ml120ml beef stock
- 60ml60ml olive oil, divided
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp ground cinnamon
- 1 tsp1 tsp smoked paprika
- 11 small onion
- 4 tbsp4 tbsp plain Greek yogurt
- 2 tbsp2 tbsp fresh parsley
- 44 tomato slices
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 11 lemon, juiced
