Lamb With Eggplant Recipe
Ingredients
| 3 pounds lean shoulder of lamb | ||
| Butter | 3 Tablespoon | |
| Onions | 3 , chopped | |
| Tomato sauce | 1 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Eggplants | 3 Large | |
| Garlic | 1 Clove (5gm) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cut lamb into 3 inch cubes.
Melt butter in a saucepan or casserole, add meat and onions, and brown well over moderate heat.
Add to mato sauce, water, and salt and pepper.
Bring to a boil, cover, and simmer for 1 hour.
Peel eggplant and cut into 2 inch cubes.
After meat has cooked for 1 hour add eggplant and garlic and continue cooking for 30 minutes or until meat and vegetables are done.
Melt butter in a saucepan or casserole, add meat and onions, and brown well over moderate heat.
Add to mato sauce, water, and salt and pepper.
Bring to a boil, cover, and simmer for 1 hour.
Peel eggplant and cut into 2 inch cubes.
After meat has cooked for 1 hour add eggplant and garlic and continue cooking for 30 minutes or until meat and vegetables are done.
Chef
