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Slow Cooker Lamb And Eggplant Stew
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- #106060
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
3 pounds lean lamb stew meat, trimmed of fat, 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 (8 ounce size) tomato sauce
1/2 cup white wine
4 cloves garlic, minced
1 teaspoon thyme
1 teaspoon paprika
1 1/2 teaspoon salt, optional
1 beef bouillon cube, optional
freshly ground black pepper, to taste
directions
Place eggplant cubes in bottom of crock pot. 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.
added by
jacque
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
January 28, 2013
I love this recipe - my husband asks me to make it at least 4 times a month! It's a very versatile recipe, I use lamb neck on the bone, and it's absolutely delicious. I've also made this recipe with beef cubes, stewing beef, and chicken, all have been wonderful, but the original is, of course, best. This will be a long term recipe in my recipe book.