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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 4 |
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Ingredients:
3 1/2 pounds lamb shoulder, cut into large pieces |
salt and pepper |
2 tablespoons olive oil |
1 large eggplant (1 1/4 lb.), cut into small pieces |
1 large onion, chopped |
1 red bell pepper, cut into large pieces |
3 cloves garlic, chopped |
1 (28 oz.) can chopped tomatoes, drained |
Directions:
1. Pat lamb dry and season with salt and pepper. In a large skillet, heat oil over medium-high heat. Add lamb and cook until lightly browned, turning with a wooden spoon, about 10 minutes; transfer to a slow cooker. Pour off and discard all but 1 Tbsp. fat from skillet.
2. Add eggplant, onion, bell pepper and garlic to skillet and cook over medium heat, stirring often, until mixture is slightly softened, about 5 minutes. Stir in tomatoes.
3. Pour contents of skillet over lamb in slow cooker. Cover and cook on low heat for 6 hours. Serve warm.
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