Yemeni

Yemeni Spiced Lamb with Cumin and Eggplant

Name: Yemeni Spiced Lamb with Cumin and Eggplant
Total time: 15 min
Yield: 2 servings
Cuisine: Yemeni
Ingredients: 400g lamb shoulder, cubed; 1/4 cup olive oil; 1 tablespoon ground cumin; 2 medium eggplants, sliced; 1 onion, sliced; 2 cloves garlic, minced; 1 teaspoon salt; 1/2 teaspoon black pepper

A flavorful lamb dish with cumin and eggplant, cooked using traditional Yemeni techniques.

15 minutes2 servings

Method

Heat olive oil in a large skillet over medium heat.
Add onions and garlic, sauté until softened, about 3 minutes.
Add lamb and cumin, cook until lamb is browned, about 5 minutes.
Stir in eggplant, salt, and pepper, cook until eggplant is tender, about 5 minutes.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

Mains Lamb

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