Greek Lamb Stew

• 3 lb. cubed lamb shoulder
• 4 Tbsp. olive oil
• 4 medium onions, sliced
• 1 (16 oz.) can tomato sauce
• 1/2 c. water
• 1 beef bouillon cube
• 1/2 tsp. oregano
• 1/2 tsp. marjoram
• 1/4 tsp. fresh ground pepper
• 1 bay leaf
• 1 clove garlic
• 1 green pepper, diced
• 1 small eggplant, cubed
• 3 medium tomatoes, cut in wedges
• 1/2 c. pitted black olives

1. Saute onions and lamb in olive oil.
2. Add tomato sauce, water, bouillon, oregano, marjoram, pepper, bay leaf and garlic.
3. Simmer, covered, for 45 minutes.
4. Add green pepper and eggplant.
5. Cover and simmer 30 minutes or until vegetables are tender.
6. Add tomato wedges and olives; simmer 5 minutes.
7. Ladle into bowls and garnish with sour cream and sprinkle with paprika.

lamb shoulder, olive oil, onions, tomato sauce, water, oregano, marjoram, fresh ground pepper, bay leaf, clove garlic, green pepper, eggplant, tomatoes, black olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1673 (may not work)