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Eggplant and Lamb Stew

Reviewed: Aug. 7, 2007
I enjoyed this lean, vegie laden stew and baked it in a clayware roaster for one and 1/2 hours. I browned the lamb first and de-boned the shoulder meat, smothered the vegies and then transfered all to the clayware at 350 degrees. It goes great over rice or bulgur rice. It's worth checking with the butcher to know when price breaks on the lamb shoulder are most likely. It fed 8 people. Hearty and colorful meal.
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