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Eggplant and Lamb Stew

An excellent and economical dish to serve guests since it can be prepared in advance.

2 lbs. lamb neck or shoulder, cut 3/4" thick (or 1 lb. lamb, cubed)
3 Tbs. olive oil
1/2 cup chopped onion
1 8-oz can tomato sauce
1/4 tsp. dried oregano
Dash of pepper
2 tsp. flour
1/2 tsp. salt
1 clove garlic, finely chopped
1 cup water
1/2 tsp. salt
1 medium eggplant, peeled, in 1-inch cubes

Coat meat with seasoned flour and brown in hot olive oil on all sides. Remove meat. Add onions and garlic and fry until soft. Add tomato sauce, water, and seasonings. Cover and simmer 1-1/2 hours, turning meat occasionally.

Remove bones from meat, if desired and add cubed eggplant. Simmer one hour longer, or until eggplant and meat are tender. Serve hot with rice and salad.

Serves 4.

From "Muslim World Cook Book" by the Women's Committee of the Muslim Students' Association

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