Eggplant and Lamb Stew
From pamela 17 years agoIngredients
- 1 1/2 pounds lamb shoulder shopping list
- 2 green bell peppers, chopped shopping list
- 2 large tomatoes, diced shopping list
- 2 large eggplants, peels removed and chopped shopping list
- 2 large onions, chopped shopping list
- 1/2 cup water shopping list
- 2 tbsp butter shopping list
- 1 tbsp tomato paste shopping list
- 1 tsp allspice shopping list
- 10 garlic cloves, diced shopping list
- 2 tsp salt shopping list
- 1 tsp ground black pepper shopping list
How to make it
- Melt the butter in a large pot, over a medium heat. Add the lamb and brown on all sides. stir in the peppers, tomatoes, eggplants, onions, and garlic. Cook, and stir until tender and browned lightly.
- In a small bowl, mix the tomato paste and water. Add to the pot with the lamb and season the lamb with allspice, salt, and pepper. Lower the heat, and simmer for about 1 1/2 hours, stirring from time to time, until you can easily shred the meat with a fork. (Add some small amounts of water as needed to keep the ingredients moist.)
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