This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"It is all right for the lion and the lamb to lie down together if they are both asleep, but if one of them begins to get active, it is dangerous."
Crystal Eastman, Feminist
You can use lamb leg for this instead of the lamb shoulder, but it's more expensive. Ask the butcher to cut the cubes with leaner meats but also with less of the tough tendons.
My mother's favorite restaurant is a Turkish place in Mclean, Virginia, called Kazan. This is the place for lamb and they serve some of the leanest most flavorful cuts. The Kazan Lamb Special is fantastic. It is served with fresh yogurt and the most succulent eggplant you will ever eat.
Lamb is easy for you to cook at home and still eat healthy. It has only a little more fat than pork and is very lean – often leaner than beef. A four-ounce serving averages 170 calories and 6 grams of fat. That compares well with beef tenderloin at 180 calories and nine grams of fat.
As with all red meats look in the butcher’s case for leaner cuts. This is easy with lamb because most cuts are only lightly marbled and excess fat is easily trimmed.
Servings = 6 | Serving size =about 2 cups
Cooking Time = 120 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
Makes great leftovers. Keeps well in the refrigerator for 3-4 days.
Serve with Brown Rice
|2 tsp||olive oil|
|2 cloves||garlic (minced)|
|1 large||onion (diced)|
|2 large||carrots (peeled and cubed)|
|1 Tbsp||dried oregano|
|1 tsp||dried basil|
|1/2 tsp||ground cinnamon|
|fresh ground black pepper (to taste)|
|1 1/2 cup||frozen peas|
|2 medium||tomatoes (coarsely chopped)|
|2 large||eggplant (thinly sliced lengthwise - not into rounds)|
|1 1/4 lbs||lamb shoulder (cut into large cubes)|
|spray olive oil|
Preheat the oven to 375°F.
Place the olive oil in a large skillet over medium high heat. Add the garlic and cook for about two minutes. Do not allow the garlic to brown.
Add the onion and cook for about 3 minutes, stirring frequently.
Add the carrots, paprika, oregano, basil, cinnamon, salt and pepper. Cook for about 3 minutes, stirring frequently.
Add the water and cook for about 2 minutes. Add the frozen peas and tomatoes, then remove from the heat and stir well. Set aside.
Line a large 9 x 12 Pyrex dish with aluminum foil. Layer half of the eggplant slices in the bottom of the pan. Place the lamb on top of the eggplant and spread the vegetable mixture over the top.
Layer the remaining sliced eggplant over the top. Press down slightly. Spray liberally with olive oil.
Cover with aluminum foil and place in the oven. Cook for 2 hours. Serve over brown rice.
Serving size = about 2 cups
Servings = 6
Amount Per Serving
|Calories 361||Calories from Fat 204|
|% Daily Value|
|Total Fat 23g||35%|
|Saturated Fat 9g||44%|
|Monounsaturated Fat 10g|
|Trans Fat 0g|
|Total Carbohydrates 22g||7%|
|Dietary Fiber 9g||35%|
|Vitamin A 149%||Vitamin C 28%|
|Calcium 7%||Iron 16%|
|Vitamin K 25 mcg||Potassium 900 mg|
|Magnesium 62 mg|