Oven Baked Lamb with Eggplant Peppers Spices
Savor the rich, aromatic flavors of Oven Baked Lamb with Eggplant, Peppers, and Spices, a Mediterranean-inspired dish that’s perfect for cozy dinners or special occasions. Tender, juicy lamb shoulder is seared to golden perfection, then slow-baked with roasted eggplant, vibrant bell peppers, and a medley of warm spices like cumin, cinnamon, and paprika. Simmered in a luscious tomato-based sauce and finished with fresh parsley, this one-pot wonder is a celebration of bold, earthy flavors. Serve this hearty, melt-in-your-mouth creation with steamed rice, flatbread, or a crisp side salad, making it an irresistible centerpiece for flavorful family feasts or intimate gatherings.
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Recipe Information
Ingredients
- 1000 g lamb shoulder (boneless, diced)
- 2 medium eggplant (cubed)
- 2 large red bell peppers (sliced)
- 1 large yellow bell peppers (sliced)
- 1 large onion (sliced)
- 4 cloves garlic cloves (minced)
- 400 g canned diced tomatoes
- 2 tbsp tomato paste
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp paprika
- 0.5 tsp cinnamon
- 3 tbsp olive oil
- 2 tbsp fresh parsley (chopped)
- 1.5 tsp salt
- 0.5 tsp black pepper
- 250 ml chicken or lamb stock
Instructions
Preheat your oven to 180°C (350°F).
In a large oven-safe skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Season the diced lamb with 1 teaspoon of salt and 0.25 teaspoon of black pepper, then sear the pieces on all sides until golden brown. Remove the lamb from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the sliced onion until softened, about 3-4 minutes.
Add the minced garlic, ground cumin, coriander, paprika, and cinnamon, stirring for 1 minute until fragrant.
Stir in the tomato paste and cook for another minute. Then, add the canned diced tomatoes, mixing well.
Return the seared lamb to the pan, followed by the stock. Bring the mixture to a simmer.
In a large bowl, toss the cubed eggplant and sliced bell peppers with a pinch of salt and a drizzle of olive oil.
Top the lamb mixture with the eggplant and peppers, distributing them evenly over the surface.
Cover the skillet or Dutch oven with a lid or aluminum foil and transfer it to the preheated oven. Bake for 75 minutes.
After 75 minutes, remove the lid or foil and bake for an additional 15 minutes to allow the vegetables to caramelize slightly.
Remove from the oven and let it rest for 10 minutes. Garnish with fresh parsley before serving.
Serve the lamb with steamed rice, flatbread, or a side salad for a complete meal.
Nutrition Facts
Calories |
3432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.1 g | 332% | |
| Saturated Fat | 89.7 g | 449% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 5740 mg | 250% | |
| Total Carbohydrate | 90.6 g | 33% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 53.7 g | ||
| Protein | 198.3 g | 397% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 466 mg | 36% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 5770 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
