A true Middle Eastern stew.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
LAMB AND EGGPLANT STEW
INGREDIENTS: Serves 4
● 1 lb. lean lamb stew meat
● 1 Tablespoon olive oil
● 1 yellow onion, chopped
● 1 red or green bell pepper, chopped
● 2 cups Swanson's® beef broth
● ½ cup canned redi-cut tomatoes or stewed tomatoes
● 1 teaspoon fresh mint leaves
● 1 teaspoon of sweet basil
● Kosher salt and pepper to taste
DIRECTIONS:
1. Brown off the lamb in the olive oil, and then add onions and peppers and sautè until translucent.
2. Add the rest of the above ingredients and simmer for 45 minutes.
3. Then add the following ingredients and cook until the eggplant is tender.
● 1 large eggplant cubed into 1 inch cubes
● 2 tablespoons lemon juice
4. Serve in bowls with your favorite bread.
Copyright 2001© - 2012© TheGutsyGourmet® - All rights reserved
