Persian Lamb Eggplant And Freekah Stoup Recipe
Recipe By Taste
A cross between a soup and a stew, this hearty lamb, eggplant and freekah 'stoup' is sure to satisfy.
4.3
22 Rating -
Rate
Non Vegdiet
2hr 10minstotal
40minsPrep
1hr 30minsCook
2hr 10m.total
40m.Prep
1hr 30m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Persian Lamb Eggplant And Freekah Stoup Recipe
- 1/2 tablespoon Extra virgin olive oil
- 125 gram Diced lamb
- 1/2 centimeter 4 baby eggplant, cut thick slices
- 1/4 Brown onion, chopped
- 1/2 Dried bay leaves
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Ground coriander
- 1/2 tablespoon Tomato paste
- 3/4 cup Massel beef style liquid stock
- pinch Saffron Threads
- 0.19 cup Cracked freekeh, rinsed
- 0.13 cup Dried apricots
- 1/4 tablespoon Honey
- 1/4 tablespoon Preserved lemon rind, thinly sliced
- 1/2 cup Frozen broad beans, thawed, peeled
- 1/2 tablespoon Chopped pistachio kernels
- 0.06 cup Fresh mint leaves
Nutrition
value
value
507
calories per serving
31 g Fat47 g Protein9 g Carbs11 g FiberOther
Current Totals
- Fat31g
- Protein47g
- Carbs9g
- Fiber11g
MacroNutrients
- Carbs9g
- Protein47g
- Fiber11g
Fats
- Fat31g
Vitamins & Minerals
- Calcium156mg
- Iron9mg
- Vitamin A420mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B310mg
- Vitamin B6< 1mg
- Vitamin B960mcg
- Vitamin B121mcg
- Vitamin C25mg
- Vitamin E4mg
- Copper< 1mcg
- Magnesium126mg
- Manganese< 1mg
- Phosphorus494mg
- Selenium26mcg
- Zinc9mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste