australian

Lamb and Eggplant Bush Tomato Stew with Steamed Rice

Name: Lamb and Eggplant Bush Tomato Stew with Steamed Rice
Yield: 1 serving
Cuisine: australian
Ingredients: 120 g lamb leg, diced; 155 g eggplant, diced; 56 g brown onion, diced; 4 g garlic, minced; 14 g bush tomato paste; 127 g crushed tomatoes (canned); 106 g beef stock; 8 g olive oil; 39 g white rice (dry); 4 g flat-leaf parsley, chopped

This simmered dish pairs lamb leg, diced with eggplant, diced, bush tomato paste and white rice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

29 g Protein

59 g Carbohydrates

34 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

120g lamb leg, diced 306 kcal
155g eggplant, diced 39 kcal
56g brown onion, diced 22 kcal
4g garlic, minced 6 kcal
14g bush tomato paste 11 kcal
127g crushed tomatoes (canned) 41 kcal
106g beef stock 6 kcal
8g olive oil 71 kcal
39g white rice (dry) 142 kcal
4g flat-leaf parsley, chopped 1 kcal

Cooking instructions

lamb legbrown onionolive oil
Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Brown the lamb 3-4 minutes, turning to color all sides.
brown oniongarlic
Add onion and cook 2 minutes, scraping up any browned bits. Stir in garlic and cook 30 seconds.
eggplantbush tomato pastecrushed tomatoes (canned)olive oil
Add eggplant and stir 2 minutes to coat in oil. Stir in bush tomato paste and crushed tomatoes.
lamb legbeef stock
Pour in stock, bring to a simmer, then cover and cook 20-25 minutes until lamb is tender and sauce thickens.
white rice (dry)
Meanwhile, cook the rice in simmering water until tender; drain well.
white rice (dry)flat-leaf parsley
Season stew with salt and pepper. Serve over rice with chopped parsley.