Greek Lamb Braised with Eggplant - Culinary Medicine Home

Name: Greek Lamb Braised with Eggplant - Culinary Medicine Home
Ingredients: 2 tsp. Olive oil; 2 cloves Garlic, raw (minced); 1 large White or yellow onions (diced); 2 large Carrots, raw (peeled and cubed); 2 tsp. Paprika; 3 tsp., leaves Dried oregano; 1 tsp., leaves Dried basil; 1/2 tsp. Ground cinnamon; 3/4 tsp. Salt; 1 taste Black pepper; 1/4 cup Water; 1 1/2 cup Frozen peas; 2 medium whole (2-3/5 inch dia) Tomatoes (coarsely chopped); 2 eggplant, unpeeled (approx 1-1/4 pounds) Eggplant, raw (thinly sliced lengthwise - not into rounds); 1 1/4 pound Lamb shoulder; 1 spray Spray olive oil

mds.culinarymedicine.org

This Greek Lamb Braised with Eggplant recipe is so filling and delicious that you won't believe it has under 400 calories!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mds.culinarymedicine.org.

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Ingredients

2 tsp. Olive oil
2 cloves Garlic, raw (minced)
1 large White or yellow onions (diced)
2 large Carrots, raw (peeled and cubed)
2 tsp. Paprika
3 tsp., leaves Dried oregano
1 tsp., leaves Dried basil
1/2 tsp. Ground cinnamon
3/4 tsp. Salt
1 taste Black pepper
1/4 cup Water
1 1/2 cup Frozen peas
2 medium whole (2-3/5 inch dia) Tomatoes (coarsely chopped)
2 eggplant, unpeeled (approx 1-1/4 pounds) Eggplant, raw (thinly sliced lengthwise - not into rounds)
1 1/4 pound Lamb shoulder
1 spray Spray olive oil