Ingrédients pour Oven Baked Lamb With Eggplant Peppers Spices
- Olive Oil
- Salt
- Ground Cumin
- Ground Coriander
- Fennel Seeds
- Ground Black Pepper
- 2 tablespoons tomato paste
- Cinnamon
- Chili Powder
- Lamb
- Onions
- Eggplants
- Tomatoes
- Red Peppers
- Coriander
- Mint
- Parsley
- Lemon, Zest Of
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Comment préparer Oven Baked Lamb With Eggplant Peppers Spices
- Heat 2 tablespoons olive oil in a large pan over medium heat. Add 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/4 teaspoon cayenne pepper (optional), and 4 cloves minced garlic. Cook for 2-3 minutes, stirring constantly, until fragrant.
- Stir in 1 (28 ounce) can crushed tomatoes and 2 tablespoons tomato paste. Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Place 3 lbs boneless lamb shoulder, cut into 2-inch cubes, in a large oven-safe casserole dish (or roasting pan).
- Pour the spice mixture over the lamb, ensuring all the meat is coated.
- Add 2 large eggplants, diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 large onion, chopped; and 1 cup chicken broth (or vegetable broth for vegetarian option).
- Cover the casserole dish tightly with a lid or aluminum foil.
- Bake in a preheated oven at 150°C (300°F) for 2 hours, or until the lamb is incredibly tender.
- Remove from oven and stir in 2 tablespoons lemon zest and 1/4 cup chopped fresh parsley (or other herbs like mint or cilantro).
- Adjust seasoning with salt and pepper to taste.
- Serve hot. Recipe easily doubles; for larger quantities, use a larger roasting dish and adjust cooking time as needed. Beef can be substituted for lamb. Add other vegetables such as zucchini, mixed peppers, or okra. Vegetarian variation: substitute 2 cups cooked chickpeas for the lamb.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
48g
Fat
38g
Carbs
8g
