|Spiced Lamb Stew |
3 large eggplants
1/2 cup raisins
4 T red wine vinegar
3 lb. lamb stew meat (ask your butcher)
6 T olive oil
4 cloves garlic
5 tomatoes, peeled, seeded and chopped
2 T honey
1 T cinnamon
1/2 bunch parsley, chopped
1/4 bunch mint, chopped
Salt and pepper
Preheat oven to 350 degrees Fahrenheit.
Cut the eggplant into large cubes, sprinkle with 3 T coarse salt, and set aside.
In a large saucepan, heat 5 T olive oil and brown lamb meat in two batches. Transfer to large baking dish.
Reduce the heat to medium and sauté onions and garlic until soft, about five minutes. Transfer to baking dish.
Rinse eggplant and dry thoroughly. Heat remaining 1 T olive oil and sauté eggplant until soft, about 4 minutes. Transfer to baking dish and mix well.
Add tomatoes, honey, cinnamon, herbs, salt and pepper. Mix well. Cover and bake 45-50 minutes.
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