The long cook time on this recipe requires some thinking ahead, but the finished meal—melt-in-your-mouth lamb, soft eggplant and peppers, lemony quinoa—is unforgettably flavorful. It’s big and hearty enough to feed a Sunday night crowd, or make it for yourself and feed off kickass leftovers all week. Prep time: 5 minutesTotal time: 4 hours 30 minutesServes 6 2 Tbsp coconut oil 2.5 lb leg of lamb 1 red onion, finely sliced 2 cloves garlic, peeled and crushed 1 tsp cumin 1 tsp turmeric 1 tsp paprika ½ tsp sumac 1 tsp caraway seeds 1 tsp salt 1 med eggplant, stalk removed, roughly chopped 3 red bell peppers, roughly chopped 1 can (14 oz) diced tomatoes 28 oz beef or chicken stock ⅓ c raisins 1 c quinoa juice of ½ lemon 1 handful toasted hazelnuts 1 handful cilantro leaves
- Heat oven to 325ºF. In a large Dutch oven, prepare 1 tablespoon oil over medium heat. Season the meat with salt and pepper then place it in the pot skin side down. Cook for 4–5 minutes, then remove lamb and set aside.2. Reduce heat to low. Add onion and garlic to Dutch oven and sauté 2–3 minutes.3. Add cumin, turmeric, paprika, sumac, caraway seeds, salt, eggplant, peppers, and remaining tablespoon oil. Stir well to combine.4. Pour in tomatoes and stock. Bring to a boil, then turn heat off. Add raisins and lamb and cover. Transfer to oven and cook 4 hours. (If lamb is not fully covered by liquid, turn once halfway through.)5. Meanwhile, place quinoa in a large bowl and cover with water. Let sit for 30 minutes, then drain and rinse. Place in a saucepan and just cover with water. Bring to a boil, reduce heat to low, and cover. Cook until quinoa is tender, about 15 minutes. Add lemon juice and season with salt and pepper to taste. Top with toasted hazelnuts. MORE: A Healthier Lamb Dish That Everyone Will Love
- When lamb is finished, remove from oven and uncover. Garnish with cilantro leaves and serve with quinoa. NUTRITION (per serving) 710 cal, 48 g pro, 47 g carb, 9 g fiber, 12 g sugars, 37 g fat, 14 g sat fat, 860 mg sodium
