Slow Cooker Persian Lamb and Eggplant Stew

Name: Slow Cooker Persian Lamb and Eggplant Stew
Total time: 40 min
Yield: 4 servings
Ingredients: 1 pound lamb lean boneless cubed; 1 pound eggplant peeled diced; 2 cups diced onion; 1 tablespoon olive oil; salt; black pepper; 1 teaspoon cinnamon; 1 teaspoon turmeric; 5 garlic cloves minced; 28 ounces diced tomatoes canned, with juice

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10Ingredients

460Calories

40Minutes

Ingredients

servings:

1 pound lamb (lean boneless cubed)
1 pound eggplant (peeled diced)
2 cups diced onion
1 tablespoon olive oil
salt
black pepper
1 teaspoon cinnamon
1 teaspoon turmeric
5 garlic cloves (minced)
28 ounces diced tomatoes (canned, with juice)

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NutritionView more

460Calories

Sodium12%DV280mg

Fat46%DV30g

Protein47%DV24g

Carbs9%DV26g

Fiber32%DV8g

PER SERVING *

Calories460Calories from Fat270

% DAILY VALUE*

Total Fat30g46%

Saturated Fat12g60%

Trans Fat

Cholesterol85mg28%

Sodium280mg12%

Potassium1160mg33%

Protein24g47%

Calories from Fat270

% DAILY VALUE*

Total Carbohydrate26g9%

Dietary Fiber8g32%

Sugars12g24%

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(2)

★★★★★

Yummly User

★★★★★

Saphra Cleveland 27 Jul 2017

★★★★★

I did not enjoy the taste of this. It's not at all horrible but wasn't one of my favorites and I like lamb. Super easy to make though. It tasted like it was missing something (a spice)...