Name: Lamb and Vegetable Stew
Yield: Serves 6 to 8
Ingredients: 3 pounds shoulder of lamb, cubed; 2 medium onions, sliced; 2 cloves garlic, chopped; 3 (8 ounce) can tomato sauce; 1/2 cup water; 1/2 teaspoon dried rosemary; 1/2 teaspoon dried thyme; 3/4 teaspoon dried sweet basil; 1/4 teaspoon pepper; 1/2 pound green beans, cut; 1 green pepper, seeded and diced; 1 small eggplant, unpeeled and cubed; 2 medium zucchini, sliced; 1/4 cup chopped parsley

Ingredients

3 pounds shoulder of lamb, cubed

2 medium onions, sliced

2 cloves garlic, chopped

3 (8 ounce) can tomato sauce

1/2 cup water

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

3/4 teaspoon dried sweet basil

1/4 teaspoon pepper

1/2 pound green beans, cut

1 green pepper, seeded and diced

1 small eggplant, unpeeled and cubed

2 medium zucchini, sliced

1/4 cup chopped parsley

Place 3 pounds cubed lamb in a heavy casserole and brown in its own fat. Remove meat and brown sliced onions and garlic in remaining fat for about 2 minutes. Drain off any excess fat. Replace meat add tomato sauce, water, rosemary, thyme, basil, and pepper. Simmer, covered, for 1 hour. Add beans and green pepper and simmer another 15 minutes. Add eggplant, zucchini, and parsley, stir well and simmer covered, 30 minutes longer. Serve with noodles or wild rice.

Lamb and Vegetable Stew

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