Ingredients For Persian Lamb Eggplant And Freekah Stoup Recipe
2 tablespoon Extra virgin olive oil
500 gram Diced lamb
2 centimeter 4 baby eggplant, cut thick slices
1 Brown onion, chopped
2 Dried bay leaves
2 teaspoon Ground Cumin
2 teaspoon Ground coriander
2 tablespoon Tomato paste
3 cup Massel beef style liquid stock
pinch Saffron Threads
0.75 cup Cracked freekeh, rinsed
0.5 cup Dried apricots
1 tablespoon Honey
1 tablespoon Preserved lemon rind, thinly sliced
2 cup Frozen broad beans, thawed, peeled
2 tablespoon Chopped pistachio kernels
0.25 cup Fresh mint leaves
Nutrition value
507
calories per serving
31 g Fat47 g Protein9 g Carbs11 g FiberOther
Current Totals
31 g Fat
47 g Protein
9 g Carbs
11 g Fiber
MacroNutrients
Carbs
9 g
Protein
47 g
Fiber
11 g
Fats
Fat
31 g
Vitamins & Minerals
Calcium
156 mg
Iron
9 mg
Vitamin A
420 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
10 mg
Vitamin B6
1 mg
Vitamin B9
60 mcg
Vitamin B12
1 mcg
Vitamin C
25 mg
Vitamin E
4 mg
Copper
0 mcg
Magnesium
126 mg
Manganese
1 mg
Phosphorus
494 mg
Selenium
26 mcg
Zinc
9 mg
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
