Creado con IA
Mediterranean Lamb and Eggplant Pilaf
60 min 388 kcal por ración Media
Ingredientes
4 Raciones
- lamb leg meat400 g
- eggplant300 g
- long-grain rice300 g
- olive oil2 tbsp
- onion1 medium (about 110g)
- garlic2 cloves (about 6g)
- tomato1 medium (about 120g)
- vegetable broth800 ml
- ground cumin1 tsp
- ground coriander1 tsp
- chopped mint1 tbsp
- salt1 tsp
- black pepper0,5 tsp
Preparación
- 1
Cut the lamb leg meat into bite-sized cubes. Dice the eggplant, onion, and tomato. Mince the garlic.
- 2
Heat 1 tablespoon of olive oil in a large, deep skillet or pot over medium-high heat. Add the lamb cubes and brown them on all sides for about 5-6 minutes. Remove the lamb and set aside.
- 3
Add the remaining 1 tablespoon of olive oil to the same pot. Add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another 1 minute.
- 4
Add the diced eggplant to the pot and sauté for 5 minutes, stirring occasionally, until the eggplant begins to soften.
- 5
Stir in the diced tomato, ground cumin, ground coriander, salt, and black pepper. Cook for 2 minutes until the spices are fragrant.
- 6
Add the rice to the pot and stir well to coat the grains with the oil and spices.
- 7
Return the browned lamb to the pot. Pour in the vegetable broth and bring to a boil.
- 8
Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
