SERVES: 4
PREP TIME: 10 min
COOK TIME: 1 hour
READY TIME: 1 hour 10 min
CALORIES: 365 calories
⇓ You may also listen to the recipe by pressing the play button below.
INGREDIENTS
- 1 tablespoon oil
- 2 cloves garlic, crushed
- 1 teaspoon cumin seeds
- 6 spring onions, halved
- 500 g (1 lb) diced lamb
- 2 tablespoons chopped preserved lemon
- 1/3 cup chopped mint
- 4 bay leaves
- 1 cinnamon stick
- 3 cups (24 fl oz) beef stock
- 4 baby eggplants (aubergines), sliced
- Yogurt to serve
INSTRUCTIONS
1 Place oil in a saucepan over medium heat. Add garlic, cumin and spring onions to pan and cook for 4 minutes. Add lamb to pan and cook for 5 minutes or until meat is sealed.
2 Add lemon, mint, bay leaves, cinnamon and stock to pan. Cover pan and simmer for 40 minutes. Add eggplants (aubergines) to pan and simmer for a further 10 minutes.
3 To serve, place lamb in bowls and serve with yoghurt and a tomato salad.
NUTRITION FACTS
Calories: 365 Kcal
Fat: 18 g
Cholesterol: 134 mg
Sodium 337 mg
Potassium: 789 mg
Carbs: 5 g
Protein: 45 g