A comforting and nutritious baked dish featuring tender lamb slow-cooked with a vibrant medley of bell peppers, aubergine, zucchini, and ripe tomatoes, infused with aromatic Balkan spices.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
Ingredients
- 400g lean lamb, diced
- 2 large bell peppers (e.g., red and yellow), cored and chopped into 2cm pieces
- 1 medium aubergine, diced into 2cm pieces
- 1 medium zucchini, diced into 2cm pieces
- 400g ripe tomatoes, chopped (or 1 can (400g) crushed tomatoes)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 30ml olive oil
- 5g sweet paprika
- 2g ground cumin
- 2g dried mint (optional)
- Salt to taste
- Black pepper to taste
- Fresh parsley, chopped, for garnish
- 100ml water or vegetable broth
Instructions
- 1.Preheat your oven to 180°C.
- 2.Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Add the diced lamb and cook until browned on all sides. Remove the lamb and set aside.
- 3.In the same pot, add the chopped onion and cook for 5-7 minutes until softened. Add the minced garlic, paprika, and cumin, cooking for another minute until fragrant.
- 4.Return the lamb to the pot. Add the chopped bell peppers, aubergine, zucchini, and chopped tomatoes (or crushed tomatoes). Stir well to combine.
- 5.Pour in the water or vegetable broth. Add dried mint (if using), salt, and black pepper to taste. Bring the mixture to a gentle simmer.
- 6.Cover the pot and transfer it to the preheated oven. Bake for 45-60 minutes, or until the vegetables are tender and the lamb is cooked through.
- 7.Remove from the oven, garnish generously with fresh chopped parsley, and serve warm.
Nutrition Information
Why this recipe
This recipe is a healthy, balanced, and nutritious choice, rich in lean protein from the lamb and packed with essential vitamins, minerals, and fiber from a vibrant array of fresh vegetables. It provides sustained energy and supports overall well-being, making it an excellent part of a healthy diet.
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