384 calories per person
Preparation:
20 min.
Cooking:
40 min.
For 4 people :
2 ripe eggplants, 4 slices of leg of lamb (400 g), 1 tbsp. powdered columbo, 1 small can of tomato pulp, 2 tbsp. olive oil, 1 onion, 1 clove of garlic, 1 tbsp. cinnamon, 1 tbsp. cumin, 1 pinch of sugar, 2 tbsp. chopped fresh coriander, salt, pepper. As a garnish: 160 g (uncooked weight) of couscous semolina.
Preparation:
Cut the aubergines into slices of 5 mm thick. Place them on an oiled plate (with 1 tbsp.) That you place under the oven grill, preheated. When coloring, turn the rings over to grill the other side. Book. Degrease and cut the leg into large cubes and sprinkle with columbo, salt and pepper.
Cooking. Brown the meat in a nonstick pan where the remaining oil is heated, then reserve them. In their place, brown the onion (peeled and chopped) and garlic (peeled, crushed and chopped). Add the tomato, sprinkle with cinnamon, cumin, a pinch of sugar and salt. Cover and cook on low heat for 6 to 7 minutes.
Add the eggplant and then the meat, mix. Partially discover and continue cooking over low heat until the meat is tender. Cook the couscous as indicated in the package. Serve this hot dish, sprinkled with coriander, well peppered, and accompanied by couscous.
Good to know :
After this complete dish (meat, vegetables and starch), offer a dairy for its calcium intake, then a salad of oranges (rich in vitamin C), scented with cinnamon or orange blossom.
Preparation:
20 min.
Cooking:
40 min.
For 4 people :
2 ripe eggplants, 4 slices of leg of lamb (400 g), 1 tbsp. powdered columbo, 1 small can of tomato pulp, 2 tbsp. olive oil, 1 onion, 1 clove of garlic, 1 tbsp. cinnamon, 1 tbsp. cumin, 1 pinch of sugar, 2 tbsp. chopped fresh coriander, salt, pepper. As a garnish: 160 g (uncooked weight) of couscous semolina.
Preparation:
Cut the aubergines into slices of 5 mm thick. Place them on an oiled plate (with 1 tbsp.) That you place under the oven grill, preheated. When coloring, turn the rings over to grill the other side. Book. Degrease and cut the leg into large cubes and sprinkle with columbo, salt and pepper.
Cooking. Brown the meat in a nonstick pan where the remaining oil is heated, then reserve them. In their place, brown the onion (peeled and chopped) and garlic (peeled, crushed and chopped). Add the tomato, sprinkle with cinnamon, cumin, a pinch of sugar and salt. Cover and cook on low heat for 6 to 7 minutes.
Add the eggplant and then the meat, mix. Partially discover and continue cooking over low heat until the meat is tender. Cook the couscous as indicated in the package. Serve this hot dish, sprinkled with coriander, well peppered, and accompanied by couscous.
Good to know :
After this complete dish (meat, vegetables and starch), offer a dairy for its calcium intake, then a salad of oranges (rich in vitamin C), scented with cinnamon or orange blossom.
