Warm Moroccan Potato Lamb Salad
A hearty spiced-potato salad to bring along for your next picnic.
- 3/4 lb cooked boneless lamb leg, cubed
- 1 lb small, new potatoes
- 3 Tbs olive oil
- 1 small eggplant, cubed
- 1 small red bell pepper, cubed
- 6 green onions, chopped
- 2 cloves garlic, chopped
- 1 bay leaf
- 2 Tbs lemon juice
- 2 Tbs parsley, chopped
- 1/2 tsp pepper
- 1/2 tsp turmeric
- 1/2 tsp paprika
- Tomatoes, sliced (optional)
- Boil potatoes until tender; cube and keep warm.
- In large skillet, heat oil and cook eggplant, bell peppers, onion, garlic, and bay leaf until crisp yet still tender, about 6 minutes.
- Remove bay leaf. Add lemon juice, cubed potatoes, cooked lamb, parsley, pepper, turmeric, and paprika; toss gently.
- Serve warm with sliced tomatoes, if desired.
Calories from Fat 90 (39%)
(16%)Total Fat 10g
(10%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Total Carbohydrate 23g
(22%)Dietary Fiber 5g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.