Lamb And Eggplant Stew Recipe
Servings: 4
Ingredients
- 3 lb lean lamb stew meat trim fat, and cut into 1 1/2" pcs
- 1 lrg eggplant with peel cut 2" cubes
- 1 c. minced onion
- 3 slc fresh ginger root crushed
- 2 x tomatoes minced
- 1 can tomato sauce - (8 ounce)
- 1/2 c. white wine
- 4 x garlic cloves chopped
- 1 tsp thyme
- 1 tsp paprika
- 1 1/2 tsp salt (optional)
- 1 x beef bouillon cube (optional) Freshly-grnd black pepper to taste
Directions
- Place eggplant cubes in bottom of crockpot. Add in lamb, onion, ginger root and tomatoes. Combine tomato sauce, wine, thyme, paprika, pepper; pour over all. Cover and cook at LOW for 6 hrs or possibly HIGH for 3 hrs.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 708g | |
| Recipe makes 4 servings | |
| Calories 561 | |
| Calories from Fat 168 | 30% |
| Total Fat 18.68g | 23% |
| Saturated Fat 6.6g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 221mg | 74% |
| Sodium 1898mg | 79% |
| Potassium 1772mg | 51% |
| Total Carbs 18.35g | 5% |
| Dietary Fiber 6.2g | 21% |
| Sugars 9.67g | 6% |
| Protein 72.85g | 117% |
