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Ingredients
- 1-2 lbs Lamb Stew Meat Bone-In
- 2 Eggplants
- 2 Tomatoes Diced
- Oil For Searing
- Red Wine For De-Glazing
- 1 Garlic Clove Minced
- 1 Onion Diced
- 1 tsp Cumin
- 1 8oz Can of Tomato Sauce
- 1 6oz Can of Tomato Paste
- Chicken Stock
- Yogurt Plain or Greek
Ingredients
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Instructions
- Bring lamb to room temperature, season with salt and pepper
- Pour oil into large skillet, bring to high temperate
- Add lamb to skillet and sear all sides, stirring often
- Place lamb in crockpot, reduce temperature on skillet
- De-glaze pan with red wine
- Add garlic and onion, cook until translucent
- Add garlic and onion to crockpot
- Peel and cube eggplant
- Layer eggplant on top of other ingredients in crockpot
- Cover with chicken stock
- Cook on high for 2 hours
- Add tomatoes, tomato sauce, tomato paste, and potatoes
- Cook on low for 6 hours, or until potatoes are tender
- Serve with a dollop of plain yogurt
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