Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 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 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
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
- =
- 1 large eggplant
- olive oil
- 2 large onions, sliced
- 2 lbs boneless lamb, cut into 1 inch cubes
- 3 large tomatoes, peeled and chopped
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- fresh ground pepper
- =
Directions
Slice the unpeeled eggplant and sprinkle with salt; place in a colander to drain for 25-30 minutes.
Pat eggplant dry and set aside.
Heat 2 tbsp.
olive oil in large saute pan; saute egplant until tender.
Add a little oil as needed to prevent sticking.
In large kettle, heat 2 tbsp.
olive oil; add onions and saute until tender.
Add lamb cubes, browning on all sides.
Lower heat and simmer for 20 minutes, then add eggplant, tomatoes, lemon juice, cinnamon, and nutmeg.
Season to taste with salt and pepper; add 1/2 cup water.
Simmer for 1 hour, or until meat is tender.
Serve over chelo, or steamed basmati rice.
Lemon wedges also make a good condiment.