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Lamb Tagine with Tomatoes and Roasted Eggplant - Recipe Cost

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Course salt (kosher or sea)
Good olive oil
2 Tbsp Saffron water (8-10 saffron threads soaked in hot water)
Healthy pinch of Cayenne pepper
2 medium size, ripe red tomatoes, halved, seeded and diced
Ingredients Per Serving Qty Common Price Price per Serving
2 large eggplant (about 1 pound each) 1/3 eggplant
$1.99 per item
$0.66
2 pounds boneless lamb leg or shoulder, trimmed of fat and cut in 1 1/2 inch chunks 5 1/3 oz
$7.99 per pound
$2.66
1/2 tsp ground turmeric (I sprinkled a bit extra) 0.08 teaspoon
$6.99 per 16 ounces
$0.00
4 large cloves garlic, crushed 2/3 garlic cloves
$4.00 per pound
$0.02
3/4 tsp ground ginger 1/8 teaspoon
$2.39 per ounce
$0.02
1/2 tsp freshly ground black pepper 0.08 teaspoon
$7.99 per 16 ounces
$0.00
1 medium red onion finely chopped 1/6 onion
$0.99 per pound
$0.05
3/4 cup finely chopped flat leaf parsley 2 tablespoons
$1.09 per cup
$0.14
1/2 cup finely chopped cilantro 1 tablespoon
$1.09 per cup
$0.09
1 tsp sweet paprika 1/6 teaspoon
$1.79 per ounce
$0.02
2/3 tsp ground cumin 1/8 teaspoon
$1.69 per 1 1/4 ounces
$0.01
Pinch of sugar 1/6 pinch
$1.44 per pound
$0.00
Juice of 1 lemon (or to taste) 1/6 lemon juice
$2.19 per 15 fluid ounces
$0.04
Total per Serving $3.72
Total Recipe $22.33
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