Lamb & aubergine stew with crispy chickpea topping

"A gutsy, lamb casserole laced with North African spices and topped with a crunchy crust of feta cheese and store cupboard pulses"
Prep time:
25 min
Cook time:
2 hr 55 min
Servings:
6 people

Health Score

High
Medium
Low
8.6 / 10
High score

Glycemic Index

Index
39
Low
Load
18
Moderate

Nutrition per serving:

Calories626.36 kcal31%
Fat33.57 g48%
Carbs45.95 g18%
Sugars11.77 g13%
Protein35.47 g71%
Sodium1153.29 mg58%
Fiber13.14 g47%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
39
Low
Glycemic Load
18
Moderate

Ingredients

3 tbsp olive oil
2 red onions, chopped
600g lamb leg or shoulder, cut into chunks
2 tbsp plain flour
4 garlic cloves, crushed
1 aubergine, diced
1 red pepper, diced
1 orange pepper, diced
1 tbsp ras-el-hanout (or use 1 tsp each of cumin, coriander and cinnamon)
1 tbsp harissa
400g can chopped tomato
good pinch sugar
1 beef or lamb stock cube
small handful coriander, chopped
small handful mint, chopped
2 x 400g cans chickpeas
1 tsp cumin seed drained and rinsed
200g pack feta cheese, crumbled

Directions

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