Lamb with Artichokes and Eggplant
List of Ingredients
2 T. olive oil
2 lbs. lean lamb, cubed
S & P
1 medium onion, quartered
1 eggplant, halved and sliced thin (1/8" thick)
3 T. tomato paste
1/2 t. basil
1/2 c. boiling water or chicken broth
1/2 10-oz. pkg. frozen green peas
1 can artichoke hearts, drained and quartered
Saute lamb cubes until well browned on all sides. Remove from pan. Saute onions for @ 5 minutes. Add eggplant and saute until nicely browned. Add tomato paste, basil, broth. Stir well and bring to boil. Reduce heat to low. Cover and cook 30 minutes (or more). Add peas and artichokes. Add lamb. Cook, covered until vegetables are done.
Recipe
I can't remember where I found this recipe, but it's a good one. As usual, we serve it over rice.
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