Ali Nazik

Per serving

Calories

450

Protein

30 g

Carbs

18 g

Fat

28 g

Fibre

3 g

Vitamins and minerals, % of a day’s needs

• Iron25%
• Vitamin D2%
• B12222%
• Zinc81%
• Magnesium22%
• Omega-340%
• Folate21%
• Calcium15%
• Selenium20%
• Potassium30%
• Vitamin C37%
• Vitamin A47%
• Riboflavin37%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 2 large Eggplants
• 350 g Lamb shoulder, cubed
• 200 g Greek yogurt
• 40 g Butter
• 4 Garlic cloves
• 1 tsp Paprika
• 1 tbsp Tomato paste
• 20 g Fresh parsley

Method

1. 1

   Prick the eggplants with a fork. Char them directly over a high gas flame or under a very hot grill, turning frequently, for 12-15 minutes until the skin is completely blackened and the flesh is very soft.

2. 2

   Cool the eggplants, then peel and roughly mash the flesh. Finely mince the garlic.

3. 3

   In a bowl, combine the mashed eggplant with the Greek yogurt and half the minced garlic. Season with salt and pepper and mix gently.

4. 4

   Heat 25g butter in a pan over medium-high heat. Add the lamb cubes and sear for 4-5 minutes until browned. Remove and set aside.

5. 5

   In the same pan, add the remaining 15g butter and the rest of the garlic over medium heat. Cook for 1 minute, then stir in the tomato paste and paprika and cook for 2 minutes until the paste darkens.

6. 6

   Return the lamb to the pan and toss to coat. Cook for 5 more minutes over medium heat until the lamb is cooked through and the sauce clings to it.

7. 7

   Spread the eggplant-yogurt mixture on a serving platter. Top with the spiced lamb and pan sauce, garnish with fresh parsley, and serve warm.