Lamb Bake Indian Recipe
Ingredients
| Salad oil | 2 Tablespoon | |
| 1 1/2 pounds lamb for stew, cut into 1 1/2-inch chunks | ||
| Onion | 1 Large, sliced | |
| Curry powder | 1 Tablespoon | |
| Water | ||
| Salt | 1 Teaspoon | |
| Sugar | 1 Teaspoon | |
| 1 chicken-flavor bouillon cube or envelope | ||
| 1 medium-sized eggplant cut into 1 1/2 inch chunks | ||
| 1/2 pound green beans, each cut in half | ||
Directions
1. In 12-inch skillet over medium-high heat, in hot salad oil, cook lamb until well browned, removing pieces to bowl as they brown.
2. To drippings remaining in skillet, add onion; cook over medium heat, stirring occasionally, until onion is tender. Stir in curry powder; cook 1 minute. Add 1/2 cup water, stirring to loosen brown bits from bottom of skillet.
3. In 2 1/2-quart casserole, mix lamb, onion mixture, salt, sugar, bouillon, and 2 1/2 cups water. Bake, uncovered, in 350°F. oven 1 hour. Stir in eggplant and green beans; bake 45 minutes or until meat and vegetables are fork-tender. Skim fat.
2. To drippings remaining in skillet, add onion; cook over medium heat, stirring occasionally, until onion is tender. Stir in curry powder; cook 1 minute. Add 1/2 cup water, stirring to loosen brown bits from bottom of skillet.
3. In 2 1/2-quart casserole, mix lamb, onion mixture, salt, sugar, bouillon, and 2 1/2 cups water. Bake, uncovered, in 350°F. oven 1 hour. Stir in eggplant and green beans; bake 45 minutes or until meat and vegetables are fork-tender. Skim fat.
Chef
