Directions:
- In a large pot, melt the butter over medium heat, and brown the lamb on all sides. Mix in the eggplants, tomatoes, onions, green bell peppers, and garlic. Cook and stir until tender and lightly browned.
- In a small bowl, blend the tomato paste and water. Mix into the pot with the lamb. Season lamb with allspice, salt, and pepper. Reduce heat, and simmer about 1 1/2 hours, stirring occasionally, until the meat shreds easily with a fork. Add a little water as necessary to keep the ingredients moist.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 432.28 Kcal (1810 kJ) | ||
| Calories from fat | 259.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.87g | 44% | |
|---|---|---|---|
| Cholesterol | 95.23mg | 32% | |
| Sodium | 834.88mg | 35% | |
| Potassium | 817.41mg | 17% | |
| Total Carbs | 20.69g | 7% | |
| Sugars | 11.78g | 47% | |
| Dietary Fiber | 7.05g | 28% | |
| Protein | 22.42g | 45% | |
| Vitamin C | 56.8mg | 95% | |
| Vitamin A | 1mg | 34% | |
| Iron | 18.1mg | 101% | |
| Calcium | 70mg | 7% | |
| Amount Per 100 g | |||
| Calories | 93.79 Kcal (393 kJ) | ||
| Calories from fat | 56.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.26g | 44% | |
|---|---|---|---|
| Cholesterol | 20.66mg | 32% | |
| Sodium | 181.13mg | 35% | |
| Potassium | 177.34mg | 17% | |
| Total Carbs | 4.49g | 7% | |
| Sugars | 2.56g | 47% | |
| Dietary Fiber | 1.53g | 28% | |
| Protein | 4.86g | 45% | |
| Vitamin C | 12.3mg | 95% | |
| Vitamin A | 0.2mg | 34% | |
| Iron | 3.9mg | 101% | |
| Calcium | 15.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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