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Lamb And Eggplant Stew

chef.expert's picture
Ingredients
  Olive oil 1 Tablespoon
  Lamb stew meat 2 Pound, cubed
  Eggplant 1 , cut into cubes
  Garlic 1 Clove (5 gm), minced
  Onion 1 Large, chopped
  Salt 1 1⁄2 Teaspoon
  Canned tomato paste 6 Ounce (1 Can)
  Hot water 1 1⁄2 Cup (24 tbs)
  Dried thyme 3⁄4 Teaspoon
Directions

MAKING
1) Sauté meat cubes in hot olive oil until browned on all sides.
2) Add in rest of the ingredients and bring to a boil.
3) Cover and boil, stirring frequently, for 1 1/2 hours.

SERVING
4) Serve with a few raisins and pine nuts on hot cooked rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Stewed
Ingredient: 
Lamb
Cook Time: 
15 Minutes
Servings: 
4

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