Photo: Kevin McCutcheon
Persian Khoresht Bodemjoon – Eggplant and Lamb Stew
11 ingredients
Persian
foodista
Estimated Nutrition (whole recipe, rough)
553
Calories
30g
Protein
36g
Fat
33g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 eggplant, peeled and sliced lengthwise (approx. 0.5 cm width)
- 1 onion
- 3 cloves garlic
- 400 grams lamb
- 1-2 cans diced tomato
- oil
- 1 lemon (juice)
- 0.5 teaspoons turmeric
- salt
- cinnamon (optional)
- cumin (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista