Directions:
- Heat oil in a medium pan over medium heat. Add the garlic, cumin and onion, and cook 4 minutes, until limp.
- Add lamb and cook 5 minutes, until browned on all sides.
- Add preserved lemon, mint, bay leaves, cinnamon and beef stock; cover and simmer 40 minutes.
- Add eggplant and simmer another 10 minutes. Serve over couscous, with a dollop of yogurt on top of each serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 512.05 Kcal (2144 kJ) | ||
| Calories from fat | 266.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.62g | 46% | |
|---|---|---|---|
| Cholesterol | 82.76mg | 28% | |
| Sodium | 442.31mg | 18% | |
| Potassium | 1798.74mg | 38% | |
| Total Carbs | 33.75g | 11% | |
| Sugars | 21.24g | 85% | |
| Dietary Fiber | 16.38g | 66% | |
| Protein | 27.9g | 56% | |
| Vitamin C | 21.4mg | 36% | |
| Vitamin A | 1mg | 33% | |
| Iron | 120.1mg | 667% | |
| Calcium | 132.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 63.92 Kcal (268 kJ) | ||
| Calories from fat | 33.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.7g | 46% | |
|---|---|---|---|
| Cholesterol | 10.33mg | 28% | |
| Sodium | 55.21mg | 18% | |
| Potassium | 224.53mg | 38% | |
| Total Carbs | 4.21g | 11% | |
| Sugars | 2.65g | 85% | |
| Dietary Fiber | 2.04g | 66% | |
| Protein | 3.48g | 56% | |
| Vitamin C | 2.7mg | 36% | |
| Vitamin A | 0.1mg | 33% | |
| Iron | 15mg | 667% | |
| Calcium | 16.6mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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