9 Oct 2010
|Olive oil||3 Tablespoon|
|Lean lamb||2 Pound, cubed (1 Kilogram)|
|Onions||2 , chopped|
|Garlic||2 Clove (10 gm), crushed|
|Tomatoes||1 1⁄2 Pound, skinned and chopped (675 Gram)|
|Green peppers||2 Small, pith and seeds removed and chopped|
|Aubergine||1 Large, chopped and degorged|
|Courgettes||4 , cut into 1 inch slices|
|Chopped fresh parsley||15 Milliliter (1 Tablespoon)|
Heat the oil in a saucepan.
Add the lamb, onions and garlic and fry until the meat is evenly browned.
Stir in all the remaining ingredients and bring to the boil.
Cover and simmer for 1 1/4 hours, or until the meat is tender.
Cook Time:75 Minutes
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