persian

Persian Eggplant and Tomato Stew with Lamb

Name: Persian Eggplant and Tomato Stew with Lamb
Yield: 1 serving
Cuisine: persian
Ingredients: 150 g lamb stew meat, cubed; 90 g yellow onion, diced; 220 g eggplant, cubed; 180 g tomato, diced; 18 g olive oil; 18 g tomato paste; 2 g ground turmeric; 240 g water; 3 g salt; 1 g black pepper

This simmered dish pairs lamb stew meat, cubed with eggplant, cubed, tomato, diced and tomato paste. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Low carb Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

31 g Protein

34 g Carbohydrates

50 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

150g lamb stew meat, cubed 383 kcal
90g yellow onion, diced 36 kcal
220g eggplant, cubed 55 kcal
180g tomato, diced 32 kcal
18g olive oil 159 kcal
18g tomato paste 15 kcal
2g ground turmeric 6 kcal
240g water 0 kcal
3g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

lamb stew meatolive oilground turmericsaltblack pepper
Season the lamb with salt, pepper, and turmeric. Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil.
yellow oniontomatotomato paste
Add the diced onion and cook until softened, 3-4 minutes. Stir in tomato paste and cook 1 minute to deepen flavor.
tomatowater
Add diced tomato and water. Bring to a simmer, cover, and cook on low for 30-35 minutes, stirring occasionally.
eggplantsalt
Meanwhile, sprinkle eggplant with a pinch of salt. Heat a nonstick skillet and sear eggplant cubes in batches until browned and tender, 8-10 minutes total.
lamb stew meateggplantsaltblack pepper
Stir eggplant into the pot. Simmer uncovered 8-12 minutes until the stew thickens. Adjust salt and pepper and serve hot.