Beef / Pork

Lamb and Eggplant Stew is for Dinner.

Lamb and Eggplant Stew takes 20 minutes to prepare.

Lamb and Eggplant Stew takes 20 minutes to cook.

Lamb and Eggplant Stew makes 6 servings.

The ingredients for Lamb and Eggplant Stew are:

1 lb. Lamb, Ground
1 tbsp Oregano, ground
1/2 tsp Pepper, black
1 tsp Cinnamon, ground
1/2 tsp Nutmeg, ground
1/2 tsp Paprika or hot paprika
1 1/4 tsp Salt (divided)
2 medium eggplant, peeled and diced
3 garlic cloves, thinly sliced
1/4 cup, packed Raisins
15 oz. can Diced Tomatoes
1/4 cup vinegar, Red Wine
1/4 cup Pine Nuts, toasted

Here is how you make Lamb and Eggplant Stew:

Crumble lamb in skillet over medium heat. Cook until browned. Drain fat. Mix in oregano, pepper, cinnamon, nutmeg, paprika and 1/4 teaspoon salt. Remove from skillet and put in a bowl.Add 1 tablespoon oil to pan. Add eggplant and 1 teaspoon salt.Cook eggplant until brown and soft.Add garlic cloves and stir until browned, about 1 minute. Add raisins, tomatoes, red wine vinegar and lamb mixture.Stir to combine. If the stew looks dry, add a few tablespoons of water.Simmer for about 15 minutes until the juices have evaporated.Add pine nuts and serve.Serving Size: 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user ERSCHWARTZ.

The nutritional information for Lamb and Eggplant Stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 337.1

• Total Fat: 22.1 g
• Cholesterol: 55.2 mg
• Sodium: 645.8 mg
• Total Carbs: 20.4 g
• Dietary Fiber: 6.2 g
• Protein: 16.0 g

The dietary needs meet for Lamb and Eggplant Stew is Gluten Free