egyptian

Lamb and Eggplant Tagine with Cinnamon Tomato Sauce

Name: Lamb and Eggplant Tagine with Cinnamon Tomato Sauce
Yield: 1 serving
Cuisine: egyptian
Ingredients: 143 g lamb shoulder, trimmed cubes; 185 g eggplant, cubed; 75 g onion, diced; 7 g garlic, minced; 185 g crushed tomatoes; 15 g olive oil; 126 g water; 0.84 g ground cinnamon; 2 g ground coriander; 1 g salt

This simmered dish pairs lamb shoulder, trimmed cubes with eggplant, cubed, ground cinnamon and onion, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Intermediate

Balanced Gluten free High satiety Low carb Keto

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

31 g Protein

35 g Carbohydrates

46 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

143g lamb shoulder, trimmed cubes 365 kcal
185g eggplant, cubed 46 kcal
75g onion, diced 30 kcal
7g garlic, minced 10 kcal
185g crushed tomatoes 59 kcal
15g olive oil 133 kcal
126g water 0 kcal
1g ground cinnamon 3 kcal
2g ground coriander 6 kcal
1g salt 0 kcal

Cooking instructions

eggplantsalt
Salt the eggplant lightly and let sit 10 minutes, then pat dry.
lamb shoulderolive oil
Brown lamb cubes in olive oil in a pot over medium-high heat, 4-5 minutes.
oniongarlicground cinnamonground coriander
Add onion and cook 3-4 minutes until softened. Stir in garlic, cinnamon, and coriander.
crushed tomatoeswater
Add crushed tomatoes and water; simmer covered 20 minutes.
lamb shouldereggplant
Add eggplant and continue simmering 15-18 minutes until lamb is tender and eggplant is silky. Season to taste.