Name: Spiced Lamb and Eggplant Tagine
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Lean lamb leg, cubed; 1 cup Eggplant, cubed; 0.5 tbsp Extra virgin olive oil; 0.25 cup Yellow onion, diced; 1 clove Garlic, minced; 0.5 cup Tomato puree; 0.5 tsp Ground cumin; 0.5 tsp Ground coriander; 0.25 tsp Ground cinnamon; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 cup Beef broth; 1 tbsp Fresh cilantro, chopped

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Spiced Lamb and Eggplant Tagine

Tender lamb and velvety eggplant simmered in a fragrant tomato-based sauce infused with warm Moroccan spices for a deeply comforting meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

38.2g

Fat

21.5g

Carbs

20.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean lamb leg, cubed

1 cup Eggplant, cubed

0.5 tbsp Extra virgin olive oil

0.25 cup Yellow onion, diced

1 clove Garlic, minced

0.5 cup Tomato puree

0.5 tsp Ground cumin

0.5 tsp Ground coriander

0.25 tsp Ground cinnamon

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Beef broth

1 tbsp Fresh cilantro, chopped

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Heat the olive oil in a large skillet or tagine over medium-high heat.
2
Add the cubed lamb and sear until browned on all sides, then remove the meat and set it aside.
3
In the same pan, sauté the onion and eggplant for 5-7 minutes until the eggplant begins to soften and turn golden.
4
Stir in the garlic, cumin, coriander, cinnamon, salt, and pepper, cooking for 1 minute until fragrant.
5
Pour in the tomato puree and beef broth, stirring to combine and scraping up any browned bits from the bottom of the pan.
6
Return the lamb to the pan, cover with a lid, and reduce the heat to low.
7
Simmer for 20-25 minutes until the lamb is tender and the sauce has thickened.
8
Garnish with fresh cilantro before serving.