Aegean Lamb Stew
|Vegetable oil||1 Tablespoon|
|Lamb with bones||2 Pound, cut into large pieces (For Stew)|
|Onion||1 Large, sliced|
|Garlic||2 Clove (10 gm), minced|
|Canned tomatoes||28 Ounce, undrained (1 Can)|
|Ground cinnamon||1⁄2 Teaspoon|
|Pepper sauce||1⁄2 Teaspoon|
|Ground cloves||1 Pinch|
|New potatoes||6 , cut into chunks|
|Eggplant||1 Small, cut into 1 inch pieces|
|Zucchini||1 , cut into 3/4-inch pieces|
Preheat oven to 350°F In large skillet heat oil over medium-high heat.
Add lamb, a few pieces at a time; brown on all sides.
Arrange lamb in 3-quart casserole.
Drain off all but 1 tablespoon fat from skillet; cook onion and garlic 5 minutes or until tender.
Add tomatoes; stir up bits from bottom of skillet.
Stir in cinnamon, turmeric, Tabasco sauce, salt and cloves.
Pour mixture over lamb.
Stir in potatoes.
Cover; bake 30 minutes.
Stir in egg plant and zucchini.
Cover; cook 45 minutes longer or until meat and vegetables are tender.