A deep Middle Eastern style stew with tender lamb, silky eggplant, chickpeas, and a glossy pomegranate finish that tastes slow cooked and luxurious π²
Hook
Rich, tangy, and warmly spiced, this is the kind of stew that makes plain rice feel like a feast β¨
β±οΈ Prep: 20 min
π₯ Cook/Bake: 80 min
ποΈ Rest: 5 min
β° Total: 105 min
Nutritional Value
π₯ Calories: ~620 kcal
πͺ Protein: ~42 g
πΎ Carbohydrates: ~30 g
π§ Fat: ~36 g
π₯ Fiber: ~10 g
π₯ 620 kcalπͺ 42 g proteinπ 30 g carbsπ§ 36 g fatπΎ 10 g fiber
Macro Split (kcal)
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Macro grams
Advice
If the stew looks thin at the end, simmer uncovered 5β8 min more. Thickening by reduction tastes better than adding flour.
Why it works π‘
Hard searing builds browned flavor, eggplant melts into the sauce for body, and pomegranate molasses adds sweet tang that balances lamb richness.
Twist πΆοΈ
Swap lamb for beef chuck, or add 2 g smoked paprika (Β½ tsp / 0.07 oz) for a subtle smoky note.
Status
Deep pomegranate lamb and eggplant stew with chickpeas and warm spice, pure Middle Eastern comfort in a bowl π²β¨ #grannyzen, #Soups_and_Stews, #pomegranate_lamb_eggplant_stew, #middle_eastern_cuisine
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