Slow Cooker Persian Lamb and Eggplant Stew
yield: 4
total time: 40 minutes
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
Nutrition
- Calories : 460 calories
- Carbohydrate : 26 grams
- Cholesterol : 85 milligrams
- Fat : 30 grams
- Fiber : 8 grams
- Protein : 24 grams
- SaturatedFat : 12 grams
- Sodium : 280 milligrams
- Sugar : 12 grams
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