Lamb With Eggplant Recipe
Ingredients
| Onion | 1 Large, thinly sliced | |
| Butter | 4 Tablespoon | |
| Ground lamb | 1 1/2 Pound | |
| 1 medium eggplant, peeled and cut in 1/2 inch cubes | ||
| Tomatoes | 3 Large, chopped | |
| Garlic | 2 Clove (5gm), chopped | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Potato flour | 1 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a 10-inch heavy skillet, saute onion in 3 tablespoons butter; push to one side.
Add remaining 1 tablespoon butter and the lamb.
Cook until pink color disappears, stirring to break up meat.
Add remaining ingredients except potato flour.
Cover, then cook over medium heat, stirring occasionally, 15 to 20 minutes or until eggplant is done.
Combine potato flour and 1 tablespoon water; add to skillet.
Heat, stirring, until liquid thickens Slightly.
Add remaining 1 tablespoon butter and the lamb.
Cook until pink color disappears, stirring to break up meat.
Add remaining ingredients except potato flour.
Cover, then cook over medium heat, stirring occasionally, 15 to 20 minutes or until eggplant is done.
Combine potato flour and 1 tablespoon water; add to skillet.
Heat, stirring, until liquid thickens Slightly.
Chef
