Iranian Lamb Stew Recipe
Ingredients
- 2 lbs lamb meat for stewing
- 12 oz eggplant
- 1 tbs flour
- 4 tbs cooking oil
- 2 large onions, chopped
- 4 large tomatoes, quartered
- 1 tbs tomato paste
- 1/3 tsp cumin powder
- 1/4 tsp cayenne pepper
- salt and pepper to taste
- bouquet garni
- 1 cup water
- 1 tbs lemon juice
Directions
- Wash the eggplant and cut into 1 inch slices, then cut into quarters. Place in a bowl, then sprinkle salt over them. Leave to marinate for about 15 minutes, then wash with water and drain.
- Heat half of the oil in a large pan. Saute the eggplant pieces, then remove from heat and set aside.
- Dust lamb meat with flour and season with salt and pepper.
- Heat oil in a pressure cooker, then add the meat and saute until the sides are browned.
- Add the chopped onions, tomatoes, tomato paste, cumin, cayenne pepper, and bouquet garni. Saute uncovered for about 2-3 minutes.
- Add the sauteed eggplant pieces and water. Bring to a quick boil, then cover, seal and cook under pressure for about 30 minutes.
- Remove the cover, then stir in the lemon juice. Cover and cook under pressure for another 10 minutes.
- Season with salt and pepper, then serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 557g | |
| Recipe makes 4 servings | |
| Calories 625 | |
| Calories from Fat 416 | 67% |
| Total Fat 46.39g | 58% |
| Saturated Fat 15.03g | 60% |
| Trans Fat 0.35g | |
| Cholesterol 121mg | 40% |
| Sodium 149mg | 6% |
| Potassium 1115mg | 32% |
| Total Carbs 19.46g | 5% |
| Dietary Fiber 5.8g | 19% |
| Sugars 9.45g | 6% |
| Protein 33.57g | 54% |
