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Print this Recipe    Eggplant Lamb

Eggplant and Lamb Stew

2 lbs. lamb neck or shoulder, cut 3/4" thick (or 1 lb. lamb, cubed)
3 Tbs. olive oil
1/2 cup chopped onion
1 8-oz can tomato sauce
1/4 tsp. dried oregano
Dash of pepper
2 tsp. flour
1/2 tsp. salt
1 clove garlic, finely chopped
1 cup water
1/2 tsp. salt
1 medium eggplant, peeled, in 1-inch cubes

Coat meat with seasoned flour and brown in hot olive oil on all
sides. Remove meat. Add onions and garlic and fry until soft. Add
tomato sauce, water, and seasonings. Cover and simmer 1-1/2 hours,
turning meat occasionally.

Remove bones from meat, if desired and add cubed eggplant. Simmer
one hour longer, or until eggplant and meat are tender. Serve hot
with rice and salad.

Serves 4.

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