Turkish Lamb Stew

• 1 lb. boneless lamb, cut into 1-inch cubes
• 2 Tbsp. flour
• 1/2 c. chopped onion
• 2 cloves garlic, minced
• 2 1/2 c. diced eggplant
• 1 (16 oz.) can tomatoes in juice
• 2 Tbsp. tomato juice
• 1/4 tsp. cumin
• 1/8 tsp. coriander
• dash of cinnamon
• 1 Tbsp. vegetable oil
• 1/2 c. chopped red pepper
• 1 c. sliced mushrooms
• 1 c. sliced zucchini
• 1/2 tsp. salt
• 1/2 tsp. paprika
• 1/4 tsp. pepper

1. Toss lamb with flour.
2. Heat oil in 10-inch nonstick skillet. Add lamb and cook over medium-high heat, turning to brown about 3 minutes.
3. Remove lamb and set aside.
4. Add onion, red pepper and garlic to skillet.
5. Cook over medium heat, stirring often, about 3 minutes.
6. Add lamb and next 3 ingredients.
7. Drain tomatoes and measure 1/4 cup juice; pour into skillet.
8. Add tomatoes and remaining ingredients to skillet.
9. Stir well; bring to boil. Reduce heat and cover.
10. Simmer 1 hour or until meat and vegetables are tender.

boneless lamb, flour, onion, garlic, eggplant, tomatoes, tomato juice, cumin, coriander, cinnamon, vegetable oil, red pepper, mushrooms, zucchini, salt, paprika, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=238269 (may not work)