Lamb Bake Indian
|Salad oil||2 Tablespoon|
|Lamb for stew||1 1⁄2 Pound, cut into 1 1/2-inch chunks|
|Onion||1 Large, sliced|
|Curry powder||1 Tablespoon|
|Water||3 Cup (48 tbs)|
|Chicken bouillon cubes/Envelope||1|
|Eggplant||1 Medium, cut into 1 1/2 inch chunks|
|Green beans||1⁄2 Pound, each cut in half|
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.