Recipe#12123

Title: Lamb Stew 08

rec.food.recipes archive

1/2 c vegetable oil
 2 onions, sliced thinly
 2 lb large eggplant
 1 1/4 t cinnamon
 2 T red wine vinegar
 2 red bell peppers, sliced
 4 lb boneless lamb shoulder
 2 garlic cloves, minced
 1 1/4 t ground cumin
 1/8 t allspice
 2 c chicken broth
  
 Cut lamb into 1 1/2 inch pieces. Cut red bell pepper into 1/4 inch
 sliced lengthwise. In a kettle heat the oil over moderately high
 heat until it is hot but not smoking and in it brown the lamb in
 batches transferring it as it is browned to a bowl. Add to the
 kettle the onion and cook them over moderate heat, stirring
 occasionally, until they are just golden. Add the garlic, half the
 eggplant, cut into 1 inch pieces, the cumin, the cinnamon, the
 allspice, the vinegar, the broth, and the lamb with any juices that
 have accumulated in the bowl, bring the liquid to a boil, and braise
 the mixture, covered, in a preheated 350 F oven for 1 hour. Stir
 in the remaining eggplant, cut into 1 inch pieces, and the bell
 peppers, braise the mixture, covered for 30 to 40 minutes more, or
 until the eggplant is very tender, and season the stew with salt
 and black pepper.