Lamb with Eggplant Cream

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Lamb with Eggplant Cream
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Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
993
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie993 cal.(47 %)
Protein158 g(161 %)
Fat36 g(31 %)
Carbohydrates4 g(3 %)
Sugar added0 g(0 %)
Roughage1.9 g(6 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E2.3 mg(19 %)
Vitamin K10.4 μg(17 %)
Vitamin B₁1.2 mg(120 %)
Vitamin B₂2.9 mg(264 %)
Niacin72.5 mg(604 %)
Vitamin B₆1.1 mg(79 %)
Folate203 μg(68 %)
Pantothenic acid3.9 mg(65 %)
Biotin2.6 μg(6 %)
Vitamin B₁₂20.3 μg(677 %)
Vitamin C7 mg(7 %)
Potassium2,432 mg(61 %)
Calcium64 mg(6 %)
Magnesium184 mg(61 %)
Iron12.7 mg(85 %)
Iodine9 μg(5 %)
Zinc22.1 mg(276 %)
Saturated fatty acids13 g
Uric acid1,384 mg
Cholesterol475 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
2 Rack of lamb each about 500 grams (ready to cook, trimmed and bones cleaned)
salt
2 Tbsps olive oil
1 shallot
1 garlic clove
1 Eggplant
80 milliliters dry white wine
freshly ground peppers
cilantro (ground)
Cumin (ground)
80 grams Yogurt (0.1% fat)
2 Tbsps Coconut cream
Chili salt
How healthy are the main ingredients?
olive oilsaltshallotgarlic cloveEggplantCumin

Preparation steps

1.

Preheat the oven to 100°C (approximately 215°F).

2.

Rinse the lamb, pat dry and season with salt. In a hot pan with 1 tablespoon oil, cook on all sides until golden brown. Bake in the oven (with a drip pan underneath) for about 1 hour.

3.

Peel and dice the shallot and garlic. Rinse and chop the eggplant. Sauté the shallot with the garlic in the remaining oil until transparent. Add the eggplant and cook until light golden brown. Pour in the wine. Add salt, pepper, coriander and cumin seed. Cook partially covered for about 10 minutes until soft. Puree and pass through a fine sieve. Simmer, do not boil. Add water as needed. Stir in 1-2 tablespoons of yogurt and season to taste.

4.

Mix the remaining yogurt with the coconut cream and pour into a piping bag.

5.

Spread the eggplant sauce on a warmed plate. Apply the coconut yogurt over the sauce in a grid pattern. Remove the lamb from the oven and let it sit briefly. Cut into pieces and distribute on top of the sauce. Season with chili salt and serve.

6.

Serve with flatbread as desired.

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