Creamy Lamb and Eggplant Casserole
Ingredients
-
1.75
lb
ground lamb
-
1
large
onion, diced
-
3
cups
water
-
2
large
eggplants, peeled and diced (about 8-10 cups)
-
½
cup
organic raisins
-
1
tsp
ground Ceylon cinnamon
-
1½
tsp
Himalayan salt
-
½
tsp
black pepper
-
½
tsp
chili pepper flakes
-
½
tsp
ground allspice
-
¼
tsp
ground cardamom
-
¼
tsp
ground cloves
-
¼
cup
chopped fresh parsley
-
for serving
cooked white rice or cauliflower rice
Instructions
- 1. Cook the ground lamb in a large skillet over medium-high heat, breaking it into small pieces and sprinkling with salt until golden brown and crispy, about 12 to 15 minutes. Drain excess fat.
- 2. Add the diced onion to the skillet and cook until fragrant and slightly softened, about 3 minutes.
- 3. Stir in the water, diced eggplant, raisins, remaining salt, and spices. Lower the heat to medium-low and cook until the eggplant is tender and creamy, about 25 to 30 minutes.
- 4. Stir in the chopped parsley and serve immediately over cooked white rice or cauli-rice.
Nutrition Facts (estimated)
Servings
4
Calories
554
Total fat
30g
Total carbohydrates
32g
Total protein
40g
Sodium
449mg
Cholesterol
135mg
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