Lamb Stew

1. 1

   If butcher does not have cubed lamb, buy shoulder chops and cut into 1-inch pieces, removing fat and bones.

2. 2

   Brown meat in a large skillet in a small amount of oil.

3. 3

   Add onions, celery, salt, pepper and garlic powder.

4. 4

   Cover with water and let simmer until ingredients are tender (about 30 minutes).

5. 5

   Add eggplant and tomatoes; continue simmering another 30 to 40 minutes.

6. 6

   Taste and add more seasonings as desired.

7. 7

   Throughout cooking, add more water as needed.

8. 8

   Just before serving, add 2 to 3 teaspoons cornstarch dissolved in 1/4 cup water.

9. 9

   Serve with rice and fresh whole wheat bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.