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Persian-style Lamb & Eggplant Stew

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

40.3g

Energy (kJ)

3982kJ

Energy (kcal)

952kcal

Carbohydrate incl. fibre (g)

62.6g

Carbohydrate excl. fibre (g)

50.4g

Sugar (g)

26.5g

Fibre (g)

12.3g

Fat (g)

62.0g

Saturated fat (g)

21.2g

Unsaturated fat (g)

36.7g

Total

161.1g

15927kJ

3806kcal

250.5g

201.4g

106.1g

49.1g

248.1g

84.6g

146.9g

  • 2 eggplants, cut into 5cm pieces
  • 4 tablespoons extra virgin olive oil
  • 1 kg lamb shoulder, cut into 5cm pieces
  • 1 onion, chopped
  • 1 tablespoon ground coriander
  • 1 cinnamon stick
  • 400 g canned crushed tomatoes
  • 1 Continental Superb Stock Chicken Stock Pot
  • 200 ml hot water
  • 1/2 cup currants
  • 1 lime, juiced and zested
  • freshly ground black pepper, to taste
  • fresh mint, to garnish
  • steamed rice, to serve