Braised Shoulder Of Lamb
|Lamb shoulder||4 Pound, trimmed of all fat, rolled|
|Garlic||2 Clove (10 gm), slivered|
|Salt||1 1⁄2 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Special oil||4 Tablespoon|
|Thinly sliced onions||1 Cup (16 tbs)|
|Canned tomatoes||2 Cup (32 tbs), drained|
|Beef broth||1 Cup (16 tbs)|
|Cubed eggplant||3 Cup (48 tbs)|
|Sliced black olives||1⁄4 Cup (4 tbs)|
|Minced parsley||2 Tablespoon|
1 On the lamb, create a few slits and insert the garlic; rub with the salt and pepper.
2 In a Dutch oven, heat 2 tablespoons of oil and add the lamb.
3 Cook until brown on all sides.
4 Add in the onions and cook for 5 minutes.
5 Pour the fat off.
6 Mix in the tomatoes, broth and oregano.
7 Cook covered, for 2 hours over low heat.
8 Turn the meat basting frequently.
9 In a skillet, heat the remaining oil and brown the egplant in it.
10 Add the meat, cook for 30 minutes or until the meat is tender.
11 Add in the olives and cook for another 5 minutes.
12 To a heated serving dish, transfer the meat.
13 Skim the fat from the gravy and stir in the parsley.
14 Pour the gravy around the lamb and serve.