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Lamb With Eggplant

fast.cook's picture
Ingredients
  Onion 1 Large, thinly sliced
  Butter 4 Tablespoon
  Ground lamb 1 1⁄2 Pound
  Eggplant 1 Medium, peeled and cut in 1/2 inch cubes
  Tomatoes 3 Large, peeled and chopped
  Garlic 2 Clove (10 gm), chopped
  Dry white wine 1⁄2 Cup (8 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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Interest: 
Quick

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