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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 6 |
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I just wish I could afford lamb more often Ingredients:
4 lbs lamb, cubed |
1 tablespoon salt |
1/2 tablespoon pepper |
2 tablespoons flour |
1/4 cup salad oil |
2 onions, chopped |
2 garlic cloves, minced |
1/2 teaspoon thyme, dried |
1 cup water |
4 tomatoes, cut into wedges |
2 bell peppers, diced |
1 eggplant, small sized, cubed |
Directions:
1. combine flour salt and pepper and coat the lamb chunks.
2. In dutch oven brown the lamb in hot oil. add onions and garlic and brown a few more minutes.
3. sprinkle with thyme and add the water. simmer for about 1 1/2 hours until lamb is tender, stirring occasionally. May need to add more water as lamb cooks.
4. add tomatoes, green peppers and eggplant; sprinkle with seasoned salt and cook another 15 minutes or until vegetables are tender.
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