Lamb and Eggplant Stew Recipe
Ingredients
| 10 ounces boned leg of lamb, cut into 1-inch cubes | ||
| Vegetable oil | 2 Teaspoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| Canned tomatoes | 1 Cup (16 tbs), chopped | |
| Water | 3/4 Cup (16 tbs) | |
| 1/4 teaspoon each salt and ground cumin | ||
| Pepper | 1/8 Teaspoon | |
| Eggplant | 2 Cup (16 tbs), cubed | |
| Parsley | 2 Teaspoon, chopped | |
Directions
On rack in broiling pan broil lamb cubes 2 to 4 inches from heat source, turning, until browned on all sides; set aside.
In 2-quart saucepan heat oil; add onion and garlic and saute until onion is lightly browned.
Add lamb, tomatoes, water, salt, cumin, and pepper and bring to a boil.
Reduce heat, cover, and let simmer until meat is fork-tender, 50 minutes to 1 hour.
Add eggplant to saucepan; cover and cook until eggplant is soft, about 20 minutes.
In 2-quart saucepan heat oil; add onion and garlic and saute until onion is lightly browned.
Add lamb, tomatoes, water, salt, cumin, and pepper and bring to a boil.
Reduce heat, cover, and let simmer until meat is fork-tender, 50 minutes to 1 hour.
Add eggplant to saucepan; cover and cook until eggplant is soft, about 20 minutes.
Chef
