Crockpot recipes |
Lamb And Eggplant Stew |
3 pounds lean lamb stew meat -- trim fat, and cut into 1 1/2" pieces 1 large eggplant with peel -- cut 2" cubes 1 cup chopped onion 3 slices fresh ginger root -- crushed 2 tomatoes -- chopped 1 can tomato sauce - (8 oz) 1/2 cup white wine 4 garlic cloves -- minced 1 teaspoon thyme 1 teaspoon paprika 1 1/2 teaspoons salt -- (optional) 1 beef bouillon cube -- (optional) Freshly-ground black pepper -- to taste |
Place eggplant cubes in bottom of crockpot. Add lamb, onion, ginger root and tomatoes. Combine tomato sauce, wine, thyme, paprika, pepper; pour over all. Cover and cook at LOW for 6 hours or HIGH for 3 hours. |