no wind but lots of rain. The air remains in the 80's and the surf is the same. The tide is up at mid day but the water is dark and churned.
LAMB STEW WITH EGGPLANT
Serves 4
Lamb neck or shoulder - 2 lbs. cut into 3/4 " thick pieces, (or 1 lb lamb, cubed)
Eggplant – medium – peeled and cut into 1" pieces
Onion – chopped – ½ cup
Tomato sauce – 1, 8 oz. can
Olive oil – 3 TBL
Flour - 2 tsp
Oregano, dry -½ tsp
Kosher salt – ½ tsp
Black pepper, fresh ground - ½ tsp
Garlic, 1 clove , minced
Water – 1 cup
Use a large pan at medium heat.
Coat meat with seasoned flour and brown on all sides in hot olive oil.
Remove from heat.
Now add the onions and garlic and fry while stirring until shiny.
Add the tomato sauce and water and seasoning. Add the meat back in and cover and simmer for about 1 ½ hours. Turn the meat every so often.
If there are bones in the meat remove them now, and add the eggplant.
Simmer one hour longer or until everything is tender.
Serve hot with rice and a green salad.
Coat meat with seasoned flour and brown on all sides in hot olive oil.
Remove from heat.
Now add the onions and garlic and fry while stirring until shiny.
Add the tomato sauce and water and seasoning. Add the meat back in and cover and simmer for about 1 ½ hours. Turn the meat every so often.
If there are bones in the meat remove them now, and add the eggplant.
Simmer one hour longer or until everything is tender.
Serve hot with rice and a green salad.
You can add fresh squeezed lemon juice to this just before serving for an extra little zing.
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