Enjoy this modern stew. 


  • 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
  • Directions

    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.

    Serves 6 to 8

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