Lamb With Eggplant And Rice Recipe

Name: Lamb With Eggplant And Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant, cut in large cubes; 1 1/2 lb. lamb shoulder, cut in 1-inch squares; 3 Tbsp. margarine; 1 tsp. marjoram; 1 c. beef consomme; 1 c. raw rice; 1 medium onion, diced; pinch of thyme; salt and pepper; 1 can tomatoes

Servings: persons

1 medium eggplant, cut in large cubes
1 1/2 lb. lamb shoulder, cut in 1-inch squares
3 Tbsp. margarine
1 tsp. marjoram
1 c. beef consomme
1 c. raw rice
1 medium onion, diced
pinch of thyme
salt and pepper
1 can tomatoes

1
Soak cubes of eggplant in salted water for 15 minutes.
2
Rinse and drain well.
3
Brown lamb on all sides in hot fat.
4
Transfer to casserole.
5
Pan-fry onion until golden.
6
Add eggplant, seasonings and consomme to casserole.
7
Brown rice in a dry skillet; add tomatoes with juice to rice.
8
Pour over casserole.
9
Bake at 350u00b0 until lamb is tender, about 1 1/2 hours.

897

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium eggplant, cut in large cubes, 1 1/2 lb. lamb shoulder, cut in 1-inch squares, 3 Tbsp. margarine, 1 tsp. marjoram, and more.

Yes, Lamb With Eggplant And Rice falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lamb With Eggplant And Rice

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